tag:blogger.com,1999:blog-11213581370304691732024-03-13T17:50:40.567+00:00Teen BakerBaking up a storm!Lucyhttp://www.blogger.com/profile/12585405037759180474noreply@blogger.comBlogger256125tag:blogger.com,1999:blog-1121358137030469173.post-58203162179056850592015-05-03T19:31:00.000+01:002015-05-03T19:34:01.750+01:00I've moved!<span style="font-family: Georgia, Times New Roman, serif;">Both literally and internet wise, I’ve moved.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
As you may have noticed, Teen Baker has been awfully silent since September
2014. This silence coincides with my move out of home, away from London, an hour
and a half up the motorway to my new home for the next three years – Cambridge!
Yep, after the crazy fun gap year that was <a href="http://teenbaker.blogspot.co.uk/search/label/cookery%20school">cookery
school</a>, I have finally started my History degree at Cambridge University and
it has been quite the life change!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
From cooking and wearing chef whites every day, to living in libraries and
studying Medieval royals, it has been a bit of an adjustment. But more literally
than that – I have left behind my lovely home kitchen and entered the world of
student accommodation. In my case, this means <strong><u>no oven, </u></strong>a
hob that automatically turns off every seven minutes for health and safety
reasons and a space definitely not big enough to swing a cat in. As you can
imagine, this has quite severe consequences on my ability to bake – hence the
silence on this blog!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
However, I have really really missed blogging. The community, the process of
writing and photographing, being constantly inspired by what everyone is
making – everything! So, I’ve moved! I’m navigating the intimidating world of
Wordpress with a brand new blog called <a href="http://www.cookbydegrees.com/">Cook by Degrees</a>. My sweet tooth means
there will definitely still be a wealth of sweet treats (although specifically
baked ones will be a little bit further apart, whenever I go home or blag the
use of a friends kitchen!) but there will also be more savoury recipes as I have
to cook for myself every day and try to cook delicious, interesting dishes
without an oven.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
I started Teen Baker nearly seven years ago when I was 13 and in just one
month I will be 20 – not a teen baker anymore! I’m very sad to say goodbye to
Teen Baker but really excited to start <a href="http://www.cookbydegrees.com/">Cook by Degrees</a> and get back into
blogging! I hope you will all come with my and enjoy reading my new internet
home!</span>Lucyhttp://www.blogger.com/profile/12585405037759180474noreply@blogger.com3tag:blogger.com,1999:blog-1121358137030469173.post-53026118016080580952014-09-07T16:06:00.001+01:002014-09-07T16:06:35.442+01:00Saffron and Lemon Syrup Cake<p><font size="2" face="Bookman Old Style">Sometimes I feel I should rename this blog ‘An ode to lemons’. The last three cakes I’ve done on my blog have been variations of lemon cake. Mini Rhubarb Lemon Buttermilk Bundts, Blueberry and Lemon Drizzle Bundt, and now this Saffron and Lemon Syrup cake. Hopefully you won’t mind though, because this summery, sunshiney cake was too good not to share.</font><a href="http://lh5.ggpht.com/-6WOcI0tR2DU/VAx0b51Jb7I/AAAAAAAAC24/4CQqU_suhZE/s1600-h/DSC_0150%25255B17%25255D.jpg"><font size="2" face="Bookman Old Style"><img title="DSC_0150" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="DSC_0150" src="http://lh5.ggpht.com/-zruOBhyMSFo/VAx0c2iZvvI/AAAAAAAAC3A/84qa1poTR5c/DSC_0150_thumb%25255B6%25255D.jpg?imgmax=800" width="500" height="333" /></font></a><font size="2" face="Bookman Old Style">This cake was a winner for me because it was the first time I have enjoyed a semolina cake. Normally, I find cakes with semolina or polenta in have a strange gritty or claggy texture, but this one had just the right amount of substance whilst remaining lovely and soft. The sliced lemons on top retain a hint of bitterness which contrasts nicely with the sweet cake perfectly – it definitely wasn’t hanging around in the cake tin for long! I seem to be having a real thing for upside down cakes at the moment, constantly adding them to my To Bake lists so you can definitely expect some more soon – I love how they look impressive with so little effort. You can find the recipe from Honey & Co. <a href="http://www.ft.com/cms/s/2/edb53788-f73d-11e3-8ed6-00144feabdc0.html#axzz3BP1p1rCX">here</a> – the only change I made was to make a quick lemon syrup to soak the cake in as I wasn’t actually such a fan of the leftover saffron version. Enjoy!</font><a href="http://lh5.ggpht.com/-b0ad7fj8ypI/VAx0dng2KeI/AAAAAAAAC3I/jQTzmDGmhHE/s1600-h/DSC_0157%25255B7%25255D.jpg"><font size="2" face="Bookman Old Style"><img title="DSC_0157" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="DSC_0157" src="http://lh4.ggpht.com/-cbeG0j1oQFo/VAx0eF2fGEI/AAAAAAAAC3Q/yhx7PFhrWZE/DSC_0157_thumb%25255B4%25255D.jpg?imgmax=800" width="350" height="525" /></font></a></p> Lucyhttp://www.blogger.com/profile/12585405037759180474noreply@blogger.com7tag:blogger.com,1999:blog-1121358137030469173.post-8509755911876167682014-08-17T15:39:00.001+01:002014-08-17T15:39:37.500+01:00Cherry Bakewell Cookies<p><font size="2" face="Bookman Old Style">Marks & Spencer picnics used to be a staple of the summer holidays for my friends and I. An indecisive bunch, we’d spend ages at each section: the sandwiches, the fruit and drinks, the crisps, the baked goods. Only once everyone had finally chosen would we move to the next aisle and begin the deliberations all over again there. A staple of the picnics would be a packet of M&S cookies. We took this decision in particular overly seriously (bad biscuit selection can ruin a picnic): games of heads or tails and ip dip doo being employed to gradually narrow down the choice. When I was in a Marks and Spencer recently, I noticed the selection of flavours in this range has more than tripled since we last went – I’m not sure we would have had any time for the actual picnic if this had existed when I was younger. But one flavour in particular caught my eye: the cherry bakewell cookie. </font><a href="http://lh5.ggpht.com/-tZ4zMTxkSsA/U_C-mxCxj8I/AAAAAAAAC2Q/C1iHmEYymK8/s1600-h/DSC_01565.jpg"><img title="DSC_0156" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="DSC_0156" src="http://lh3.ggpht.com/-qXR2p6-JhZU/U_C-nnE04MI/AAAAAAAAC2Y/U0yXz309bxY/DSC_0156_thumb2.jpg?imgmax=800" width="500" height="471" /></a><font size="2" face="Bookman Old Style">I’ve made <a href="http://teenbaker.blogspot.co.uk/2012/03/mini-bakewell-tarts.html">mini cherry bakewell tarts</a> before but I really liked the idea of changing this classic dessert into cookie form. I was also feeling inspired after watching the first episode of Great British Bake Off (side note – I’m fully obsessed with Norman) where they made a cherry and almond sponge. These biscuits have exactly the same flavours but none of the ‘will the cherries sink’ stress – it’s a win win! The M&S version I saw didn’t have icing but I couldn’t resist. I was really happy with the result considering I’d pretty much made up the recipe – buttery shortbread, decent level of almondy flavour and sweet glace cherries are a dangerously addictive combination. I’ll admit that the cookies did spread a little in the oven so I trimmed off the edges to make them all the same… an unnecessary OCD step probably but then cookie trimmings = chefs perks! You can find the recipe below, I’m off to dream up other cookie versions of classic desserts. Tiramisu cookies anyone?</font><font size="2" face="Bookman Old Style"><a href="http://lh4.ggpht.com/-m0NJnA3OcFA/U_C-owsoZaI/AAAAAAAAC2g/wytH2ThRRnk/s1600-h/DSC_01506.jpg"><img title="DSC_0150" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="DSC_0150" src="http://lh6.ggpht.com/-9ZbuwUR5UFw/U_C-ptqjd6I/AAAAAAAAC2o/6gpZLmx_czk/DSC_0150_thumb3.jpg?imgmax=800" width="550" height="367" /></a></font></p> <p><font size="2" face="Bookman Old Style"><strong><u>Cherry Bakewell Cookies</u></strong> <br />Makes 8 large cookies</font></p> <ul> <li><font size="2" face="Bookman Old Style">125g unsalted butter</font> </li> <li><font size="2" face="Bookman Old Style">60g caster sugar</font> </li> <li><font size="2" face="Bookman Old Style">120g plain flour</font> </li> <li><font size="2" face="Bookman Old Style">60g ground almonds</font> </li> <li><font size="2" face="Bookman Old Style">1/2 tsp almond extract</font> </li> <li><font size="2" face="Bookman Old Style">50g glace cherries, quartered</font> </li> <li><font size="2" face="Bookman Old Style">100g icing sugar, sieved</font> </li> <li><font size="2" face="Bookman Old Style">1/2 lemon, juiced</font> </li> </ul> <p><font size="2" face="Bookman Old Style">1. Line two baking sheets with greaseproof paper. Cream the butter and sugar together until pale and fluffy. Add the almond extract and mix to combine.</font></p> <p><font size="2" face="Bookman Old Style">2. Add the flour and ground almonds to the mixture and stir to incorporate. As the dough begins to come together, add the glace cherries and continue to mix until they are evenly distributed throughout the smooth dough.</font></p> <p><font size="2" face="Bookman Old Style">3. Tip onto a lightly floured surface and roll out to just under 1cm thick. Stamp out with an 8cm cookie cutter and place on the baking sheets. Chill for 20minutes. </font><font size="2" face="Bookman Old Style">Preheat the oven to 180’C.</font></p> <p><font size="2" face="Bookman Old Style">4. Meanwhile, sift the icing sugar into a bowl. Add the lemon juice and stir to a smooth paste.</font></p> <p><font size="2" face="Bookman Old Style">5. Bake the biscuits for 10-15minutes, until lightly golden. Leave to cool completely on a wire rack, then drizzle over the icing. Enjoy!</font></p> Lucyhttp://www.blogger.com/profile/12585405037759180474noreply@blogger.com8tag:blogger.com,1999:blog-1121358137030469173.post-75663993328390553332014-08-03T16:55:00.001+01:002014-08-04T19:51:22.758+01:00Blackberry Coconut Macaroon Tart<p><span style="font-size: x-small; font-family: bookman old style"><font size="2">In London, blackberry season is in full swing. Every week, we save the big tubs we buy litres of Greek yoghurt in for blackberry picking at the weekend. With their handle and lid they make the perfect vessel to bring home plenty of berries. I was never a very good blackberry picker (it was a case of two for me, one for the tub) so now my parents go and I wait for them to return, tubs overflowing with juicy fruit. It feels a treat to be able to go berry picking in the middle of London – they grow wild along the Thames. Once we have had our fill of the berries fresh or blitzed into a compote and served with nectarines and sour cream– it’s time to get baking.</font></span><a href="http://lh3.ggpht.com/-OBizF7TGqYs/U95bS-6BdBI/AAAAAAAAC1A/opV3Xw2vOYM/s1600-h/DSC_016511.jpg"><font size="2"><img title="DSC_0165" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="DSC_0165" src="http://lh5.ggpht.com/-nuSszaGzCqA/U95bUYelv4I/AAAAAAAAC1I/a-IckXkcj3M/DSC_0165_thumb5.jpg?imgmax=800" width="550" height="367" /></font></a><span style="font-size: x-small; font-family: bookman old style"><font size="2">I didn’t want anything too heavy – I love a classic pie but at the moment it is just too hot to deal with melting pastry – so I searched through my bookmarks until I found this. I’ve made a few variations of crumble bars in the past because they are such an easy (but still, most importantly, tasty) way to use up fruit or jam but I liked the twist of the macaroon topping on this recipe. And with spelt flour in the base, and a generous layer of fruit sandwiched in the middle – this is basically health food! Somehow even the small slices that I cut are filling enough and the different textures of the crunchy shortbread, juicy fruit and chewy coconut are delicious together. Now, just to think of uses for the two remaining tubs of berries waiting in the fridge…  </font></span><a href="http://lh6.ggpht.com/-auycHDN8-vc/U95bVhmVHnI/AAAAAAAAC1Q/onJEe8EDu40/s1600-h/DSC_01686.jpg"><font size="2"></font> <p><img title="DSC_0168" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="DSC_0168" src="http://lh6.ggpht.com/-zz3tegWqv4o/U95bWmi5RGI/AAAAAAAAC1Y/CCHOpUOAInk/DSC_0168_thumb3.jpg?imgmax=800" width="550" height="367" /></p> </a><span style="font-size: x-small; font-family: bookman old style"><font size="2"><strong><u>Blackberry Coconut Macaroon Tart</u>, </strong>adapted from </font><a href="http://smittenkitchen.com/blog/2011/04/blackberry-and-coconut-macaroon-tart/"><font size="2">this</font></a><font size="2"> recipe</font></span> <br /><font size="2"><span style="font-family: bookman old style"><span style="font-size: x-small"><font size="2">Crust: 1 cup spelt flour <br />1/2 cup shredded coconut <br />1/2 cup golden caster sugar <br />pinch of salt <br />90g unsalted butter, melted</font></span></span></font></p> <p><span style="font-family: bookman old style"><span style="font-size: x-small"><font size="2">Filling: 1 cup shredded coconut <br /></font></span></span><span style="font-family: bookman old style"><span style="font-size: x-small"><font size="2">4 tablespoons light brown sugar <br /></font><font size="2">2 large egg whites <br /></font><span style="font-family: bookman old style"><span style="font-size: x-small"><font size="2">250g fresh blackberries, halved if large</font></span></span></span></span></p> <p><span style="font-family: bookman old style"><span style="font-size: x-small"><span style="font-family: bookman old style"><span style="font-size: x-small"></span></span></span></span><span style="font-family: bookman old style"><span style="font-size: x-small"><font size="2">1. Preheat oven to 180’C and lightly grease a 13x36 long tart tin, or 9inch round cake tin – a removable base is important. <br />2. </font></span></span><span style="font-size: x-small; font-family: bookman old style"><font size="2">Combine the flour, coconut, sugar and salt in a medium bowl. Stir in the melted butter until evenly distributed. Press the mixture firmly in the bottom of the pan to form a even layer. Bake for 15 minutes or until lightly golden and firm. Remove and set aside to cool for a few minutes while you prepare the filling. <br />3. Stir together the coconut, sugar and egg whites. Evenly distribute the blackberries across the tart base. Spoon over the macaroon mixture and spread out lightly – it’s nice to still be able to see some berries. <br />4. Bake for 15-20 minutes until the peaks of the macaroon filling are golden. Remove from the tart tin and cut into slices. Enjoy!</font></span></p> Lucyhttp://www.blogger.com/profile/12585405037759180474noreply@blogger.com7tag:blogger.com,1999:blog-1121358137030469173.post-6296251191300609152014-07-13T17:51:00.001+01:002014-07-13T17:51:33.371+01:00Blueberry & Lemon Bundt Cake<p><font size="2" face="Bookman Old Style">I feel like as it is mid-July I should be blogging about ice cream, barbecues and gluts of summer fruit. But it appears the English weather is yet to get the ‘<strong>summer sunshine and warmth</strong>’ memo so I made a cake instead. My first bundt cake!</font><a href="http://lh5.ggpht.com/-V3J0-uhHYog/U8K5BA0e4sI/AAAAAAAAC0Y/o_zXa41vPbY/s1600-h/DSC_0175%25255B6%25255D.jpg"><font size="2" face="Bookman Old Style"><img title="DSC_0175" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="DSC_0175" src="http://lh3.ggpht.com/-FpX03XNqQHo/U8K5B0Fll5I/AAAAAAAAC0g/I_sViIn6P0s/DSC_0175_thumb%25255B3%25255D.jpg?imgmax=800" width="400" height="600" /></font></a><font face="Bookman Old Style">I’ve wanted to make a bundt cake for so long so when I finally got my hands on a tin last week I knew it wouldn’t be long until one graced my table. I’m now desperate to make another one at the same time as another batch of <a href="http://teenbaker.blogspot.co.uk/2014/05/mini-rhubarb-lemon-buttermilk-bundt.html">these</a> and have a bundt cake party…but that’s a whole other day. <font size="2">I used <a href="http://www.olivemagazine.com/Lulusnotes/lemon-drizzle-cake">this</a> lemon drizzle cake recipe from olive magazine and just added a few handfuls of blueberries to the mixture and used some more for decoration. Berries tend to sink to the bottom in cakes, but the beauty of the bundt is that you turn it upside down to serve so it looks like all the fruit stayed perfectly at the top. The heavy pan means it did darken slightly alarmingly on the outside, but it actually cooked really well and the ground almonds and berries keep the cake moist for days… if it lasts that long! Enjoy!</font></font><a href="http://lh3.ggpht.com/-rJe5f_fYTy8/U8K5C_7VYrI/AAAAAAAAC0o/O6f2iTUEtg8/s1600-h/photo%252520%25252821%252529%25255B4%25255D.jpg"><font size="2" face="Bookman Old Style"><img title="photo (21)" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="photo (21)" src="http://lh6.ggpht.com/-pbafVA0HEac/U8K5DhIN8tI/AAAAAAAAC0w/FPqGd_1DY84/photo%252520%25252821%252529_thumb%25255B2%25255D.jpg?imgmax=800" width="500" height="500" /></font></a></p> <p><font size="2" face="Bookman Old Style"> </font></p> Lucyhttp://www.blogger.com/profile/12585405037759180474noreply@blogger.com8tag:blogger.com,1999:blog-1121358137030469173.post-41850357239315932812014-07-04T14:36:00.001+01:002017-06-29T12:39:19.524+01:00Life at Leiths: Looking Back<span style="font-family: "bookman old style"; font-size: x-small;"><span style="font-family: "bookman old style"; font-size: x-small;"> </span></span><br />
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<span style="color: black; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman";">I started the year long Professional
Diploma at Leiths School of Food and Wine back in October 2013. On my first day
the teachers told us that there would be tears on our last day. Sitting there,
feeling intimidated and nervous, this was hard to imagine. Was choosing to
spend a year learning to cook the right decision? Would I be good enough? But
sure enough, 9 months later, the thought of leaving the Leiths bubble is pretty
emotional. Mountains of culinary knowledge aside, here are just a few of the
lessons I learnt and the advice I'd give to anyone embarking on their own
Leiths adventure...<o:p></o:p></span></div>
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<a href="https://1.bp.blogspot.com/-C69Kz1YL6_A/WVTmex9jBLI/AAAAAAAAC5U/vEx7856SFHo-g7TKDxUajCFcK65uEdhawCLcBGAs/s1600/crudites.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="292" data-original-width="400" height="290" src="https://1.bp.blogspot.com/-C69Kz1YL6_A/WVTmex9jBLI/AAAAAAAAC5U/vEx7856SFHo-g7TKDxUajCFcK65uEdhawCLcBGAs/s400/crudites.jpg" width="400" /></a></div>
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<i><span style="color: black; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman";">
My first ever dish at Leiths, day 1: hummus and crudites</span></i><span style="color: black; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"> </span>Don't be terrified on the first day, when you
are taught how to chop and you instantly feel you know NOTHING. You will be
fine.<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"> </span>By midway through the first term, you might
not iron your whites anymore. That's ok.<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"> </span>For the first few weeks of the first term,
you will be ridiculously exhausted. Then your stamina builds up and you're no
longer crashed out by 8pm!<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"> </span>Sometimes a teacher actually is giving you a
death stare. Most of the time, they're just thinking about getting through a
day of tasting 32 lemon meringue pies.<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"> </span>Lavelli does the best coffee, Bridge That Gap
does the cheapest sandwiches and The Ginger Pig is best for meat feast days.
Tesco is marginally closer than Sainsbury’s. Lunch is a big priority at cookery
school.<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"> </span>Salt and butter are your new best friends.<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"> </span>Enjoy the only time that reading Nigella or
watching Bake Off can count as studying.<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"> </span>Learn to ignore the confused stares of other
public transport passengers when they can smell a Thai marinaded mackerel or
golden syrup steamed pudding on their journey home. They'll be used to it (and
you) by the end of the year. <o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"> </span>Try everything. <o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"> </span>Don't be alarmed when you become perfectly
accustomed to eating 5 different soufflés in a morning demonstration, a two
course lunch cooked by the other class, a causal 4pm snack of veal steak and
potato rosti... and then dinner as usual. <o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"> </span>It's ok to spend the day learning to cook
fabulous things and then have fish fingers for tea. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"> </span>Sometimes you'll wind up having deep fried
brains for breakfast. Sometimes you'll have tried 6 different glasses of
champagne before midday. Relish being part of a world where this is
acceptable. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"> </span>Absorb every piece of advice, hint, tip and
suggestion teachers give you. <o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"> </span>Leiths is a bubble and sometimes a slightly
dodgy espagnole sauce feels like the end of the world. It's times like these
that it is important to step back into the real world and remember that 6
months previously you didn’t even know what an espagnole was and you
survived. <o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"> </span>Blog it! I love being able to read back
through my blog and remember all the food, the laughs and the ups and downs
I’ve had this year. Also on a selfish note I’m going to really miss Leiths and
I want to read enviously about all the new adventures next years lucky 96
students are having. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> <span style="mso-spacerun: yes;"> </span>Be prepared for a roller coaster. It's going
to be the best year ever.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-hQ1MkE4cN1M/WVTmzyySaiI/AAAAAAAAC5Y/aL_t9m3nfD4_MjGeBjXg-jKglJr6FJKWQCLcBGAs/s1600/LAST%2BDISH.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="500" height="400" src="https://2.bp.blogspot.com/-hQ1MkE4cN1M/WVTmzyySaiI/AAAAAAAAC5Y/aL_t9m3nfD4_MjGeBjXg-jKglJr6FJKWQCLcBGAs/s400/LAST%2BDISH.jpg" width="400" /></a></div>
<div class="MsoNormal">
<i style="font-size: 12pt;">My last dish at Leiths – creative rabbit:
braised rabbit and pancetta pie, Parma ham wrapped rabbit loin, baby carrots,
potato puree, red wine jus and microherbs.</i></div>
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Lucyhttp://www.blogger.com/profile/12585405037759180474noreply@blogger.com8tag:blogger.com,1999:blog-1121358137030469173.post-55836123652881784482014-06-25T18:48:00.001+01:002014-06-25T18:48:49.912+01:00Leiths: Advanced Term, Week 9<p><font size="2" face="Bookman Old Style">Feels very weird to be writing this. Advanced Term, Week, 9. Aka my last week at Leiths! Ok, technically I still have two more weeks of exams, graduation and one last fun group cooking task to go but I have had my last curriculum, written my last timeplan and had my last normal dish marked. It feels very surreal to be writing this and know that I won’t be writing ‘Bring on week 10!’ at the end. The last nine months have been a whirlwind, a rollercoaster, a journey and all the other X Factor style clichés out there. In fact, the ‘lasts’ all seemed to come in a hurry without warning and I don’t think it has really sunk in that my year of cooking is all but over and I only have two more sessions in the Leiths kitchen – one to cook a 3 course dinner party (that last group task) for 8 and one the dreaded practical exam. I don’t want to get too mushy and I have one more Leiths post planned, looking back at the last year, so here is what week 9, the last week, held for us…</font><a href="http://lh6.ggpht.com/-i8zObEACCaA/U6sLdGmm45I/AAAAAAAACzI/PTHMrzXY908/s1600-h/photo-1-285.jpg"><img title="photo 1 (28)" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="photo 1 (28)" src="http://lh3.ggpht.com/-oq6Fn9LtbgY/U6sLd484E-I/AAAAAAAACzQ/bFosh9WAd7w/photo-1-28_thumb2.jpg?imgmax=800" width="400" height="533" /></a><font size="2" face="Bookman Old Style">Making my own pasta was one of the things I was most excited about doing when I started Leiths so it seemed quite fitting that it was there again in my final week. This was a chicken and wild mushroom ravioli with broad beans, morels (we got a bag of morels each, each costing £22!) and Madeira cream sauce. The chicken filling meant a return to the dreaded mousseline making but after learning from previous goes (don’t skimp on the egg white, blitz heavily before sieving) it was much easier than fish quenelles, and much tastier too. I’m really going to miss the chances Leiths gives me to cook dishes like this – I don’t know how often I’ll just casually make my own ravioli at home. Hopefully remembering how much I liked this dish will be the push I need to make it a more frequent event. </font><font size="2" face="Bookman Old Style"><a href="http://lh3.ggpht.com/-yPUfSEPdEQQ/U6sLfDs36pI/AAAAAAAACzY/rsWFIzy3ETQ/s1600-h/photo-2-305.jpg"><img title="photo 2 (30)" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="photo 2 (30)" src="http://lh6.ggpht.com/-Zf7aP90p2qg/U6sLf7nnxiI/AAAAAAAACzg/vTmifMiTFJY/photo-2-30_thumb2.jpg?imgmax=800" width="500" height="500" /></a>Our last week at Leiths ended with a bang – our craziest all day cooking session yet where we entered the kitchen at 9:45 and didn’t stop or leave until 4:30 that afternoon. We kept meaning to leave for lunch, but suddenly it was 2pm with a service time of 3pm and we all realised a break just wasn’t going to happen. After a morning of foie gras parfait (delicious until you eat too much and feel sick…), baking brioche and clearing a Sauternes jelly, the focus switched to our creative rabbit dish. This was essentially the savoury version of the <a href="http://teenbaker.blogspot.co.uk/2014/06/leiths-advanced-term-week-8.html">plated dessert challenge</a> as we were each given a whole rabbit, a list of ingredients, a service time and told to get cracking! After much deliberation (I really wanted to try a black pudding and rabbit Scotch egg) I made: a braised rabbit, pancetta and thyme pie, parma ham wrapped rabbit loin, potato puree, baby carrots and red wine jus. Aside from one forgotten pan disaster (when my teacher was thankfully out the kitchen) I was really pleased with how this dish turned out. It was busy but I served on time, my seasoning was the best I’ve done in a while and I finally got a chance to have a proper go at a potato puree so it was a lovely way to end. We got to tour the kitchens again once everyone had served and there were a huge range of ideas – one other pie, pastas, a variety of Scotch eggs, croquettes, mousselines and more. As someone said, we have come a long way from the hummus and crudites on Day 1 back at the start of October. Bring on…the summer?! </font></p> Lucyhttp://www.blogger.com/profile/12585405037759180474noreply@blogger.com8tag:blogger.com,1999:blog-1121358137030469173.post-21002313393446983572014-06-22T18:07:00.001+01:002014-06-22T18:07:37.107+01:00Salted Caramel Brownie Sandwich Cookies<p><font size="2" face="Bookman Old Style">My Mum sent me the link to this recipe with just the subject title ‘Oh My Word’. Which is slightly alarming in the few seconds before the link loads, but once I had seen exactly what she was talking about, I replied instantly: ‘OMG’. The conversation continued in a similarly monosyllabic style: ‘Blog?’ ‘Definitely.’ With a recipe title like this one, what more can you say?!</font><font size="2" face="Bookman Old Style"><a href="http://lh6.ggpht.com/-DSr9LRuE33k/U6cNSn4k2GI/AAAAAAAACyg/37bUXRtY2pE/s1600-h/photo%2525204%252520%25252820%252529%25255B4%25255D.jpg"><img title="photo 4 (20)" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="photo 4 (20)" src="http://lh3.ggpht.com/-WpP_Pv8yLrc/U6cNTleRjAI/AAAAAAAACyo/ZQZyoCKoaU8/photo%2525204%252520%25252820%252529_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="450" /></a></font><font size="2" face="Bookman Old Style">Fast forward three days later and these cookies were cooling in my kitchen. I was nervous they would not live up to our high expectations but I needn’t have worried. You can’t really go wrong with this much chocolate and caramel! The cookies are exactly like the edge pieces of my favourite Nigella brownie recipe – chewy on top but still slightly fudgy in the centre. I think the trick with the filling is to be brave with the salt because a hefty pinch sprinkled on top of the caramel really brings out the flavours and stops it being too sickly. </font><a href="http://lh3.ggpht.com/-9eJAZevgVqY/U6cNUaDy4eI/AAAAAAAACyw/fa586vfs7M4/s1600-h/photo%2525203%252520%25252819%252529%25255B11%25255D.jpg"><img title="photo 3 (19)" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="photo 3 (19)" src="http://lh3.ggpht.com/-5ervjfWWiRg/U6cNV2LMOhI/AAAAAAAACy4/wNKG64Mx9As/photo%2525203%252520%25252819%252529_thumb%25255B5%25255D.jpg?imgmax=800" width="500" height="388" /></a><font size="2" face="Bookman Old Style">The cookie mixture is quite runny – 300g of chocolate to 50g of flour – which makes it tricky to get perfectly even circles, but somehow every biscuit still ended up with a suitable partner. I adapted the recipe a bit to suit the ingredients I had, but it seems versatile enough to continue playing about with – you could use dulce de leche instead of making the frosting or add white chocolate chips to the cookies, for example. Before I tucked in, I sent a photo to my Mum to show her the results waiting for her at home. The reply? ‘Ooohhhh.’ Which sums them up really – enjoy!</font></p> <p><font size="2" face="Bookman Old Style"><strong><u>Salted Caramel Brownie Sandwich Cookies </u></strong>adapted from <a href="https://www.donnahay.com.au/recipes/valentines-day/salted-caramel-brownie-sandwich-cookies">this</a> recipe </font></p> <p><font size="2" face="Bookman Old Style">Ingredients: 100g dark chocolate, chopped <br />250g milk chocolate, chopped <br /></font><font size="2" face="Bookman Old Style">40g unsalted butter <br /></font><font size="2" face="Bookman Old Style">2 eggs <br /></font><font size="2" face="Bookman Old Style">150g soft light brown sugar sugar <br /></font><font size="2" face="Bookman Old Style">1 teaspoon vanilla extract  <br /></font><font size="2" face="Bookman Old Style">50g plain flour, sifted <br /></font><font size="2" face="Bookman Old Style">¼ teaspoon baking powder, sifted</font></p> <p><font size="2" face="Bookman Old Style">Caramel filling: </font><font size="2" face="Bookman Old Style">165g caster sugar <br /></font><font size="2" face="Bookman Old Style">60ml water <br /></font><font size="2" face="Bookman Old Style">125ml double cream <br /></font><font size="2" face="Bookman Old Style">150g unsalted butter, chopped <br /></font><font size="2" face="Bookman Old Style">sea salt flakes, for sprinkling</font></p> <p><font size="2" face="Bookman Old Style">1. Start with the caramel filling. Place the sugar and water in a medium saucepan over low heat and stir occasionally with a wooden spoon handle until the sugar is dissolved. <br />2. </font><font size="2" face="Bookman Old Style">Increase the heat to medium and bring to the boil. Use a pastry brush dipped in water to brush down any sugar crystals clinging to the edge of the pan. Boil – without stirring – for 5-8 minutes until deep golden. <br />3. Remove from the heat and carefully add the cream and butter. Return the saucepan to the heat and stir until the mixture is smooth. Refrigerate until completely cool and firmed up. <br />4. For the cookies, p</font><font size="2" face="Bookman Old Style">reheat the oven to 180°C (350°F). Place <strong>200g</strong> of the milk chocolate, all the dark chocolate and the butter in a small saucepan over low heat and stir frequently, until melted and smooth. Set aside. <br />5. Place the eggs, sugar and vanilla in an electric mixer and whisk for 10 minutes until paler and creamy. Gently stir through the flour, baking powder, chocolate mixture and remaining 50g of milk chocolate and allow to stand for 10 minutes. <br />4. Drop tablespoonfuls of the mixture onto baking trays lined with non-stick baking paper, allowing them room to spread. Bake for 8–10 minutes or until puffed and cracked. Allow to cool completely on trays. <br />5. Whisk the firmed up caramel mixture.  Spread half the cookies with the icing, sprinkle generously with the salt and sandwich with the remaining cookies. Makes 12 sandwiches.</font></p> Lucyhttp://www.blogger.com/profile/12585405037759180474noreply@blogger.com9tag:blogger.com,1999:blog-1121358137030469173.post-43964291491120426772014-06-15T19:45:00.001+01:002014-06-22T18:58:14.982+01:00Leiths: Advanced Term, Week 8<p><font size="2"><font face="Bookman Old Style">It would be impossible to count the amount of skills I’ve learnt over my past year studying cooking at Leiths. From the basics of chopping an onion properly, to the complex rules of croissant dough to filleting fish and gutting pheasants – there’s been a fair few! This week was my penultimate week of normal cooking curriculum at Leiths and it definitely felt like we were ticking off the last few major skills…</font><img style="float: none; margin-left: auto; display: block; margin-right: auto" alt="photo (20)" src="https://lh5.ggpht.com/-OPNrEVx0Q9k/U53plDaPBzI/AAAAAAAACxQ/06FfdhiUyxU/photo%252520%25252820%252529_thumb%25255B3%25255D.jpg?imgmax=800" /><font face="Bookman Old Style">On Monday we were transported back to a 1950s kitchen with some good old fashioned jam making. My mum loves making jam – hence our kitchen's jam cupboard – and actually made her own batch the day before me, so there is definitely a competitive blind tasting in the future. As my Mum is such a jam making fan herself, I’ve never had a go on my own so I turned up on Monday morning, jars at the ready, excited to give it a try. Whilst raspberry is my absolute favourite jam, the strawberry definitely smelt delicious whilst cooking – super sweet and summery. I didn’t realise you could make jam so easily on a small scale (I filled two jars perfectly with my amount) but now I know this I’d love to experiment with other flavours this summer.</font></font><a href="http://lh3.ggpht.com/-7OHHMKIeTsQ/U53plxCGVaI/AAAAAAAACxY/TF8u2LCT3uc/s1600-h/photo%2525201%252520%25252827%252529%25255B4%25255D.jpg"><font size="2"><img title="photo 1 (27)" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="photo 1 (27)" src="http://lh6.ggpht.com/-N4QZ94CwdbQ/U53pmmwyjtI/AAAAAAAACxg/Spi3M78BODc/photo%2525201%252520%25252827%252529_thumb%25255B2%25255D.jpg?imgmax=800" width="500" height="500" /></font></a><font size="2" face="Bookman Old Style">It was like Great British Menu met Masterchef in the kitchen on Tuesday when creative cooking returned once again. This was probably our most ambitious creative challenge yet: designing a plated dessert that included a sabayon, parfait and puff pastry element. The long list of fruit, nuts, chocolate and alcohols available made choosing tricky. In the end I made a peach & blackberry parfait, peach mille feuille with amaretto sabayon, blackberry coulis and crushed honeycomb. I had to restart my sabayon (being too cautious with the alcohol prevented the structure forming properly) which added time pressure and left me not totally happy with the presentation. Normally this would be like a dream dish for me, eaten in minutes, but after two mornings working on it and with a heck of a lot of washing up to do, I didn’t even get to try it! </font><font size="2" face="Bookman Old Style"><a href="http://lh4.ggpht.com/-e63VuaCuMqU/U53pnn4oF8I/AAAAAAAACxo/d5zKRiKns64/s1600-h/photo%2525204%252520%25252819%252529%25255B5%25255D.jpg"><img title="photo 4 (19)" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="photo 4 (19)" src="http://lh5.ggpht.com/-Df_ka9pRqlo/U53pofwOEUI/AAAAAAAACxw/B7AHhB5p_dI/photo%2525204%252520%25252819%252529_thumb%25255B2%25255D.jpg?imgmax=800" width="400" height="533" /></a></font><font size="2" face="Bookman Old Style">This week also brought two tasks vegetarians might not be comfortable doing – killing and prepping our own crab and lobster. I didn’t know how I’d feel about doing this but as a meat and fish eater I think it would be hypocritical for me to not have tried. I was certainly nervous on seeing them but Leiths teaches us the fastest, most humane way to do it so it was all over quickly. Picking the cooked crab for the tian above turned out to be a much worse job in my opinion – I am not the most patient person and inserting a cocktail stick into every nook and cranny of the crab to get each flake of meat out definitely tested me! </font><font size="2" face="Bookman Old Style"><a href="http://lh3.ggpht.com/-TRFxsWUqifc/U53ppF6VwwI/AAAAAAAACx4/hOOWDQp_XDs/s1600-h/photo%2525203%252520%25252818%252529%25255B5%25255D.jpg"><img title="photo 3 (18)" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="photo 3 (18)" src="http://lh5.ggpht.com/-TSsg1DFOQvE/U53pptVlYnI/AAAAAAAACyA/a31zrVIZCXU/photo%2525203%252520%25252818%252529_thumb%25255B2%25255D.jpg?imgmax=800" width="400" height="533" /></a></font><font face="Bookman Old Style"><font size="2" face="Bookman Old Style">Thursday was an unexpectedly really fun day – definitely up there in my favourites. Who knew sausage making would be so fun?! I never expected making sausages from scratch to be part of the Leiths course but it was great to have a try and I haven’t felt so proud of a plate of food in ages! Also those caramel apples… heavenly. I doubt this will become a regular occasion in my kitchen (for starters I wouldn’t know where to find pork intestine for the casing…) but it was a great skill to add to the list. Bring on week 9!</font><a href="http://lh5.ggpht.com/-9V_XzVy83F0/U53pqwqU-3I/AAAAAAAACyI/VO1WKrGvo0Q/s1600-h/photo%2525205%252520%25252818%252529%25255B6%25255D.jpg"><font size="2"><img title="photo 5 (18)" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="photo 5 (18)" src="http://lh6.ggpht.com/-ld27kgUqHqo/U53prsVW3NI/AAAAAAAACyQ/DD1yLP8gCkE/photo%2525205%252520%25252818%252529_thumb%25255B3%25255D.jpg?imgmax=800" width="500" height="375" /></font></a><font size="2" face="Bookman Old Style"><em>      A spot of baking to end the week – Friday’s Fougasse, made with a starter dough</em></font></font></p> <br /><!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2Flh5.ggpht.com%2F-OPNrEVx0Q9k%2FU53plDaPBzI%2FAAAAAAAACxQ%2F06FfdhiUyxU%2Fphoto%25252520%2525252820%25252529_thumb%2525255B3%2525255D.jpg%3Fimgmax%3D800&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://lh5.ggpht.com/-OPNrEVx0Q9k/U53plDaPBzI/AAAAAAAACxQ/06FfdhiUyxU/photo%252520%25252820%252529_thumb%25255B3%25255D.jpg?imgmax=800" -->Lucyhttp://www.blogger.com/profile/12585405037759180474noreply@blogger.com4tag:blogger.com,1999:blog-1121358137030469173.post-57582588338247055782014-06-08T21:24:00.001+01:002014-06-22T18:59:25.260+01:00Leiths: Advanced Term, Week 7<span style="font-size: x-small; font-family: bookman old style"> <p><span style="font-size: x-small; font-family: bookman old style"><font size="2">Despite only being a 3 day week, Week 7 at Leiths still managed to cram plenty in. There were new skills, new ingredients, lots of delicious food and most importantly a new discovery about one male teachers’ jewellery tastes…</font></span><a href="http://lh3.ggpht.com/-3PAwgWAc7Fo/U5TGS96rGEI/AAAAAAAACvw/Pywb1CNB-ak/s1600-h/photo%2525201%252520%25252826%252529%25255B5%25255D.jpg"><span style="font-size: x-small; font-family: bookman old style"><font size="2"><img title="photo 1 (26)" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="photo 1 (26)" src="http://lh6.ggpht.com/-3GzEPglrl38/U5TGTqzLz3I/AAAAAAAACv4/fc8rkwBK5sQ/photo%2525201%252520%25252826%252529_thumb%25255B7%25255D.jpg?imgmax=800" width="394" height="415" /></font></span></a><span style="font-size: x-small; font-family: bookman old style"><font size="2">The trouble with making your own Danish pastry dough is that you have to tend to it every 20 minutes, giving you very small amounts of time in which to get other things done. Or the perfect amount of time to make a prawn laksa! This was a surprise favourite for me – without the prawns it made a delicious fragrant noodle soup for dinner. The only thing that could have made it better was apparently a touch more fish paste to bring out all the flavours more. The trouble is, the jar of fish paste on its own smells like something that should be <strong>nowhere </strong>near any food. Even though this scent and flavour disappears when combined with all the other spices, it is difficult to be anything other than very sparing with it. More curry bravery needed!</font></span><a href="http://lh4.ggpht.com/-AfhnOf0TM0Q/U5TGUQP2aNI/AAAAAAAACwA/kt3DweeVy9U/s1600-h/photo%2525202%252520%25252828%252529%25255B5%25255D.jpg"><span style="font-size: x-small; font-family: bookman old style"><font size="2"><img title="photo 2 (28)" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="photo 2 (28)" src="http://lh4.ggpht.com/-3NF-8R4ZRlo/U5TGVU5yktI/AAAAAAAACwI/O4UbJih-gwQ/photo%2525202%252520%25252828%252529_thumb%25255B2%25255D.jpg?imgmax=800" width="500" height="375" /></font></span></a><span style="font-size: x-small; font-family: bookman old style"><font size="2">Terrines. Something I order at restaurants but have never thought to make at home. Until now! Our terrines demonstration showed that actually they can be fairly simple, really pretty and a great make ahead dish for a crowd. On Monday we were making a very traditional terrine de campagne – chicken liver, bacon, pork mince and pistachios all wrapped in bacon. For me, the star of the show was the sweet and sticky onion confit which made up for the fact that my terrine was a little soggy due to too damp onions…you live and learn!</font></span><a href="http://lh3.ggpht.com/-QAE_iciau8E/U5TGWVslYjI/AAAAAAAACwQ/Qgun1f7ga8o/s1600-h/photo%2525203%252520%25252817%252529%25255B5%25255D.jpg"><span style="font-size: x-small; font-family: bookman old style"><font size="2"><img title="photo 3 (17)" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="photo 3 (17)" src="http://lh4.ggpht.com/-F3ZTYDILuyk/U5TGW1k4bzI/AAAAAAAACwY/RY0jUZz59mY/photo%2525203%252520%25252817%252529_thumb%25255B2%25255D.jpg?imgmax=800" width="500" height="375" /></font></span></a><span style="font-size: x-small; font-family: bookman old style"><font size="2">I don’t know why, but I really associate cooking scallops with Masterchef. Is it just me or is there nearly always a scallop starter in the final – normally a rectangular plate of 3 little scallops each sitting on a puree of some kind and topped with a dainty decoration? Bearing this in mind, I was excited to finally have a go at preparing my own. Having been sternly warned by our teacher that the scallops were expensive and therefore under no circumstances were we to muck this up – the pressure was on! Happily, the process of getting the scallops out of their shells turned out to be much simpler than I anticipated and actually really satisfying! Phew. </font></span><a href="http://lh4.ggpht.com/-DVeB9iBw5AU/U5TGXmqpr1I/AAAAAAAACwg/g7Hyxi3WqiY/s1600-h/photo%2525204%252520%25252818%252529%25255B6%25255D.jpg"><span style="font-size: x-small; font-family: bookman old style"><font size="2"><img title="photo 4 (18)" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="photo 4 (18)" src="http://lh3.ggpht.com/-0OWEtRQYSQs/U5TGYigg7eI/AAAAAAAACwo/rbyZT24nbwM/photo%2525204%252520%25252818%252529_thumb%25255B3%25255D.jpg?imgmax=800" width="500" height="375" /></font></span></a><span style="font-size: x-small; font-family: bookman old style"><font size="2">After the depressing burnt croissant experience of week 4, I was determined that Danish pastries would not go the same way. They use exactly the same method, the only difference being the shaping and the introduction of fillings. I made the majority of mine frangipane filled and only one was cinnamon and pecan butter – a decision I regretted on trying it and discovering it was delicious! They made pretty monster sized Danishes but I don’t think anyone was complaining. It was fun to learn all the different shapes from the classic pinwheel to the plait, princess and one described by one male teacher as ‘looking like Egyptian jewellery’…naturally. Bring on week 8!</font></span><a href="http://lh4.ggpht.com/-3R-daRfUOoI/U5TGZU36DKI/AAAAAAAACww/5QDHuaxIYjc/s1600-h/photo%2525205%252520%25252817%252529%25255B4%25255D.jpg"><span style="font-size: x-small; font-family: bookman old style"><font size="2"><img title="photo 5 (17)" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="photo 5 (17)" src="http://lh6.ggpht.com/-EaZwEpx4UV8/U5TGaAQ5uJI/AAAAAAAACw4/iJYjAduNXXI/photo%2525205%252520%25252817%252529_thumb%25255B2%25255D.jpg?imgmax=800" width="500" height="375" /></font></span></a></p> </span> Lucyhttp://www.blogger.com/profile/12585405037759180474noreply@blogger.com4tag:blogger.com,1999:blog-1121358137030469173.post-53752642852369883882014-06-01T17:00:00.001+01:002014-06-01T17:00:11.435+01:00Leiths: Advanced Term, Week 6<p><font size="2" face="Bookman Old Style">There is no longer any escaping the fact that we are over halfway through this last ten week term. I found this to be a savoury and presentation based week with challenges ranging from snails to sweetbreads (<strong>such </strong>a misleading name) and as usual I am sad that I am one week closer to the end!</font><font size="2" face="Bookman Old Style"><a href="http://lh4.ggpht.com/-qSpLYFGr5xI/U4tN8fzXrII/AAAAAAAACuY/t1wGxL-kfnQ/s1600-h/photo%2525201%252520%25252824%252529%25255B6%25255D.jpg"><img title="photo 1 (24)" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="photo 1 (24)" src="http://lh3.ggpht.com/-Gp2x150Na7I/U4tN9As_woI/AAAAAAAACug/w4TPvxBOxtA/photo%2525201%252520%25252824%252529_thumb%25255B3%25255D.jpg?imgmax=800" width="401" height="520" /></a></font><font size="2" face="Bookman Old Style">The week started with a a creative cooking session – a sea bream, a list of extra ingredients and two hours to get cooking. Creative cooking pressure is different from day to day following the curriculum with new worries about being judged on imagination and creating something of ‘an appropriate advanced term standard’ but it’s also really fun to try something on your own. I made a courgette and lemon risotto, slow roast tomatoes and courgette chips to accompany my pan fried sea bream and it was fascinating to walk between the kitchens and see the huge range of dishes all created from the same ingredients. </font><a href="http://lh3.ggpht.com/-o1IynoWMhXc/U4tN9mFZJqI/AAAAAAAACuo/mLQRMVmN6Rk/s1600-h/photo%2525203%252520%25252816%252529%25255B6%25255D.jpg"><img title="photo 3 (16)" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="photo 3 (16)" src="http://lh6.ggpht.com/-Fj6ev0E1oTs/U4tN-P0exHI/AAAAAAAACuw/mvWlxxRE_4g/photo%2525203%252520%25252816%252529_thumb%25255B3%25255D.jpg?imgmax=800" width="500" height="310" /></a><font size="2" face="Bookman Old Style">A tomato and mozzarella salad might not sound very advanced term, but sometimes simplicity is underrated. This probably ended up being my favourite thing we made all week! I think the main purpose of making this dish was to take advantage of the short asparagus season and also practice making two identical plates for a change. It was also a chance to practice preparing frisee lettuce – the weirdest ingredient where you only use the pale inner, slightly anaemic looking leaves and discard all the vibrantly green but also intensely bitter leaves. Also – slow roast tomatoes are my unexpected new addiction. So good!</font><a href="http://lh4.ggpht.com/-e7bmeUjUb6w/U4tN-xMJ6ZI/AAAAAAAACu4/ifbHvxX9uTg/s1600-h/photo%2525204%252520%25252817%252529%25255B6%25255D.jpg"><img title="photo 4 (17)" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="photo 4 (17)" src="http://lh3.ggpht.com/-bqYEBu68Sns/U4tN_avmQMI/AAAAAAAACvA/ltbtpwi__90/photo%2525204%252520%25252817%252529_thumb%25255B3%25255D.jpg?imgmax=800" width="400" height="533" /></a><font size="2" face="Bookman Old Style">This week’s all day cooking focused on rehearsing skills – particularly for the above seared tuna, fennel, asparagus and radish salad and vegetable vinaigrette. We spent <strong>45 minutes </strong>chopping vegetables into petit brunoise (miniscule dice) for the vegetable vinaigrette. This was faintly ridiculous (and depressing when the whole dish is eaten in about 5) but when you have teachers combing through your diced onion picking out diamonds and rectangles you become very determined to produce those perfect squares! I think speedy knife skills really show a professional chef so it was good to practice – but also a relief to get to use a mandolin for the salad.</font><a href="http://lh5.ggpht.com/-FmojJ0A5TLA/U4tOANqF1cI/AAAAAAAACvI/eZq9MOK9a4s/s1600-h/photo%2525201%252520%25252825%252529%25255B5%25255D.jpg"><img title="photo 1 (25)" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="photo 1 (25)" src="http://lh4.ggpht.com/-dZwx4puB_cY/U4tOA6MpM8I/AAAAAAAACvQ/kMFtvofdEwI/photo%2525201%252520%25252825%252529_thumb%25255B2%25255D.jpg?imgmax=800" width="500" height="375" /></a><font size="2" face="Bookman Old Style">Try as I might, on Friday I could not get my sablee aux fraises to stand straight (such problems). My teacher comes over (sadly post photo), gives it one adjustment and it was perfect ! Magic. There was more double trouble as again we served two identical portions, and this time there was more of a challenge to get two identical swirls of raspberry coulis. This tasted great at school (I still find raspberry coulis drinkably gorgeous) but a little less so by the time it had experienced a journey home (via the pub) in a plastic bag… Bring on week 7!</font><a href="http://lh5.ggpht.com/-Gt4spXuQ1es/U4tOB5pCUaI/AAAAAAAACvY/4Rb4_ZBvERM/s1600-h/photo%2525202%252520%25252827%252529%25255B5%25255D.jpg"><img title="photo 2 (27)" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="photo 2 (27)" src="http://lh5.ggpht.com/-tahs9HV6jP8/U4tOCUwIl_I/AAAAAAAACvg/jGZMdHjcbU8/photo%2525202%252520%25252827%252529_thumb%25255B2%25255D.jpg?imgmax=800" width="500" height="375" /></a></p> Lucyhttp://www.blogger.com/profile/12585405037759180474noreply@blogger.com3tag:blogger.com,1999:blog-1121358137030469173.post-6945376491925543542014-05-30T22:22:00.001+01:002014-05-30T22:22:40.005+01:00Mini Rhubarb Lemon Buttermilk Bundt Cakes<p align="left"><font size="2" face="Bookman Old Style">I have wanted a bundt tin for so long so I was very excited when I found a yellow silicone mini bundt tin in Lidl for just £2! I’m normally quite good at resisting tins and kitchenware that I know aren’t exactly vital to my collection, but this was too much of a bargain to resist. And I’m happy I didn’t because it gave me the excuse to make these tasty little rhubarb cakes. <img title="DSC_0143" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="DSC_0143" src="http://lh5.ggpht.com/-AZ5CxqKTI84/U4j2lcjjxcI/AAAAAAAACt4/cX4c4SBQBL8/DSC_0143_thumb2.jpg?imgmax=800" width="500" height="333" />They turned out so cute that I want to make all my muffins and cupcakes in this tray in the future! I slightly overfilled the tin, hence the pirouetting look to my cakes, but no one was complaining about having a bigger portion. Rhubarb and orange is a classic combination but lemon and rhubarb work really well together too, giving a fresh and zesty result. I didn’t want to hide the pretty bundt shapes, but if you were just using a muffin tin I think a lemon glace icing would be perfect on these to add a little extra sweetness. Because I adapted this from a muffin recipe, they are not super sweet on their own and technically count as breakfast food. What is not to like? You can find the recipe below – enjoy!</font><font size="2" face="Bookman Old Style"><a href="http://lh6.ggpht.com/-NN6Xh_iltZw/U4j2mjAjHzI/AAAAAAAACuA/uwCjtofB3lg/s1600-h/DSC_01427.jpg"><img title="DSC_0142" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="DSC_0142" src="http://lh5.ggpht.com/-dCRBoRAg4yc/U4j2nj8OIGI/AAAAAAAACuI/0KjX7zSjcSY/DSC_0142_thumb8.jpg?imgmax=800" width="500" height="351" /></a></font><u><font face="Bookman Old Style"><font size="2"><strong>Mini Rhubarb Lemon Buttermilk Bundts </strong>adapted from </font></font><a href="http://www.bbcgoodfood.com/recipes/1263686/rhubarb-crumble-muffins"><font size="2" face="Bookman Old Style">this</font></a><font size="2" face="Bookman Old Style"> recipe</font></u></p> <p><font face="Bookman Old Style"><font size="2"><strong>Ingredients: </strong></font></font><font face="Bookman Old Style"><font size="2">175g caster sugar <br /></font></font><font size="2" face="Bookman Old Style">200g rhubarb, halved lengthways then diced into 1cm pieces <br /></font><font size="2" face="Bookman Old Style">1 lemon, zested <br /></font><font size="2" face="Bookman Old Style">2 tbsp sunflower oil <br /></font><font size="2" face="Bookman Old Style">1 egg <br /></font><font size="2" face="Bookman Old Style">125ml buttermilk, or 125ml milk and 1tsp of lemon juice left to stand for 5mins  <br /></font><font size="2" face="Bookman Old Style">200g plain flour <br /></font><font size="2" face="Bookman Old Style">1 tsp baking powder <br />1 tsp bicarbonate of soda</font></p> <p><font size="2" face="Bookman Old Style"><strong>Method: </strong>1. </font><font size="2" face="Bookman Old Style">Heat oven to 180’C. Spray a mini bundt tin with cake release spray, or line a 12-hole muffin tin with paper cases. <br />2. </font><font size="2" face="Bookman Old Style">Stir the sugar, lemon zest and rhubarb together and set aside. <br />3. Beat </font><font size="2" face="Bookman Old Style">the oil, egg and buttermilk together. Pour onto the sugary rhubarb and stir until combined</font><font size="2" face="Bookman Old Style">. <br />4. Now, add the flour, baking powder and bicarbonate of soda and stir until just evenly incorporated. <br />5. </font><font size="2" face="Bookman Old Style">Quickly spoon into the cases, filling ¾ full. Bake for 15-18 mins until golden and springy to the touch. Cool on a wire rack and dust with icing sugar.</font></p> Lucyhttp://www.blogger.com/profile/12585405037759180474noreply@blogger.com4tag:blogger.com,1999:blog-1121358137030469173.post-76781177492647383052014-05-27T19:06:00.001+01:002014-05-27T19:06:16.054+01:00Leiths: Advanced Term, Week 5<p><font size="2" face="Bookman Old Style">A week filled with days to look forward to – a trip to a vineyard, first time making filled pasta, petit four day. I think this week contained highlights from my whole time at Leiths and made a welcome change from the struggle Week 4 had been. More days like this please!</font><a href="http://lh3.ggpht.com/-FOwQGRUZ4IU/U4TT_dKl9VI/AAAAAAAACsg/jFdjG0GAjqc/s1600-h/photo-1-226.jpg"><img title="photo 1 (22)" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="photo 1 (22)" src="http://lh5.ggpht.com/-bAyW3VMjw-Y/U4TT_xU1qRI/AAAAAAAACso/KbdUvk8ocCI/photo-1-22_thumb3.jpg?imgmax=800" width="400" height="533" /></a><font size="2" face="Bookman Old Style">Spinach and ricotta tortellini is one of my favourite instant lazy dinners – boil for 2 minutes and boom dinner is ready. Therefore it was quite different to spend the best part of 3 hours making the above crab and prawn tortellini with a crab bisque. I’ve really been looking forward to making my own filled pasta and although fiddly, it was undoubtedly more satisfying than the supermarket option. Shaping is going to take a bit of practice but with results like this I’m more than happy to do so.</font><font size="2" face="Bookman Old Style"><a href="http://lh4.ggpht.com/-cFMWBqgSi_c/U4TUA-0IGXI/AAAAAAAACsw/ablHgsOHyV4/s1600-h/photo-1-235.jpg"><img title="photo 1 (23)" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="photo 1 (23)" src="http://lh3.ggpht.com/-eXnlOJVFLv4/U4TUBRclldI/AAAAAAAACs4/l4V203dIYUQ/photo-1-23_thumb2.jpg?imgmax=800" width="500" height="250" /></a></font><font size="2" face="Bookman Old Style">Tuesday brought our first Leiths school trip! We all piled on the coach down to Plumpton College, an agricultural college with a vineyard and winery used by the students as they learn about wine, and then Ridgeview Wine Estate which makes English sparkling wine that has been served to the Queen. Before this trip I didn’t realise how much wine and sparkling wine England makes, and more importantly, how good it is! It definitely made a change (for the better!) from the museums and conferences that school trips used to involve. Even when our coach got stuck in rush hour traffic on the way home I didn’t feel we could really complain, and I’m pretty sure the 6 wines we’d tried that day helped that…</font><a href="http://lh5.ggpht.com/-zNmheLLR34o/U4TUB5Cd9FI/AAAAAAAACtA/YwDm182PC-Y/s1600-h/photo-4-164.jpg"><img title="photo 4 (16)" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="photo 4 (16)" src="http://lh3.ggpht.com/-lpnclgJOl3A/U4TUCUZxF7I/AAAAAAAACtI/prS0L86wuuA/photo-4-16_thumb2.jpg?imgmax=800" width="450" height="450" /></a><font size="2" face="Bookman Old Style">Petit four day. A day I have literally been looking forward to since I first heard about it way before I even started at Leiths. And it didn’t disappoint! A day devoted to sugar and pastels in which we made (deep breath) rose marshmallows, almond & pistachio nougat, passion fruit pate de fruit, pistachio and raspberry macarons, amaretto chocolate truffles and iced fondant fancies. Cue the sugar high! The atmosphere in the kitchen all day was really relaxed and fun as our table worked together to bring the above plate together. I’ve tried making macarons before and they’ve never worked so it was super satisfying to open the oven and see ‘they look like actual macarons!’ much to our teachers amusement. As our teacher pointed out, at the start of Leiths we were scared of making a single sugar syrup and now we’d made a plate involving at least six – showing just how far we’ve come in the last eight months. Dividing it all up at the end of the day felt like dealing out a sweet shop and we all went home tired but happy….craving salt and nursing a sugar induced headache. </font><font size="2" face="Bookman Old Style"><a href="http://lh5.ggpht.com/-hJqm7mE8lmI/U4TUDfwPfbI/AAAAAAAACtQ/-YEjN_Ni4Cw/s1600-h/photo-2-246.jpg"><img title="photo 2 (24)" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="photo 2 (24)" src="http://lh5.ggpht.com/-l18PxIDoHaA/U4TUD-O9wmI/AAAAAAAACtY/5AmLrBJbxSc/photo-2-24_thumb6.jpg?imgmax=800" width="450" height="473" /></a></font><font size="2" face="Bookman Old Style">Podding broad beans, shelling peas…Thursday morning felt like it should have been spent in a sunny field in the countryside instead of a hot London kitchen. The veg was for our gnocchi and combined with asparagus made a perfect Spring dish. I’ve made gnocchi once before and they turned out gloopy and grey so it was so satisfying to learn the secrets and get light and tender results this time. This dish, followed by a raspberry macaron saved from the day before, made the perfect lunch. Bring on week 6!</font><a href="http://lh6.ggpht.com/-ReqBUEE0QHw/U4TUEhXTqJI/AAAAAAAACtg/r_Nsz07RfmI/s1600-h/photo-5-155.jpg"><img title="photo 5 (15)" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="photo 5 (15)" src="http://lh4.ggpht.com/-pQsdER_Reys/U4TUFiCt-CI/AAAAAAAACto/hFeF_lx9j8U/photo-5-15_thumb2.jpg?imgmax=800" width="500" height="375" /></a></p> Lucyhttp://www.blogger.com/profile/12585405037759180474noreply@blogger.com5tag:blogger.com,1999:blog-1121358137030469173.post-13363682579639943262014-05-27T19:05:00.001+01:002014-05-27T19:05:30.411+01:00Leiths: Advanced Term, Week 4<p><font size="2" face="Bookman Old Style">Week four highlighted the rollercoaster that Leiths can be. I don’t even have a photo of the seafood feuilletee I made on Friday because I was so annoyed with the plate I’d served, although in the end it wasn’t actually that bad. Sometimes everyone has a bad week and I hope that this was mine – still enjoyable but just frustrating at the end!<a href="http://lh4.ggpht.com/-2CZE_YKT_V0/U4TT0SViwNI/AAAAAAAACrw/i1DTiYPd3YA/s1600-h/photo-2-235.jpg"><img title="photo 2 (23)" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="photo 2 (23)" src="http://lh6.ggpht.com/-rqba-ijDbaI/U4TT1DTtb4I/AAAAAAAACr4/Tfbr00vLzHg/photo-2-23_thumb2.jpg?imgmax=800" width="400" height="533" /></a></font><font size="2" face="Bookman Old Style">So far at Leiths we have only dealt with duck breasts, so our first challenge this week was carving up a whole duck. In fact we had to carve it once semi-cooked, adding an extra challenge in the form of a double layer of gloves so you could actually handle the meat. I didn’t expect carving a duck to be so different to carving a chicken (is that weird?) so it was really good to give it ago. Essentially this dish was the retro classic duck a l’orange served with pommes anna – a potato dish with the highest ratio of butter to potato I have ever seen – and it proved a very tasty way to start the week. </font><font size="2" face="Bookman Old Style"><a href="http://lh3.ggpht.com/-nQ3zH148-zw/U4TT1403sPI/AAAAAAAACsA/k3Lizlgwl9A/s1600-h/photo-195.jpg"><img title="photo (19)" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="photo (19)" src="http://lh3.ggpht.com/-em0T2PSGQH8/U4TT2UM5GwI/AAAAAAAACsI/QNvta14FjsY/photo-19_thumb2.jpg?imgmax=800" width="400" height="536" /></a></font><font size="2" face="Bookman Old Style">New week, new nemesis. Jus. Sauces have been a struggle throughout Leiths for me – that final element that needs perfecting to bring a dish together. Perfect seasoning, reducing, skill right from the beginning. I made a jus last week that pretty much worked but this week felt like I was going backwards as it went from watery thin to toffee stringy in a matter of moments. Also, it appears eight months of burns and cuts in the kitchen have hardened us somewhat and the previously discussed skewer test (insert skewer into cooked meat, place skewer on wrist, if searingly hot then the dish is done) no longer works for us as despite repeated attempts we couldn’t feel anything, resulting in slightly overcooked chicken. Annoying when you have spent two days ballotining and cooking the whole chicken. Not my most successful dish but the wodge of garlic butter potatoes on the plate cheered up the situation. <a href="http://lh5.ggpht.com/-h_aIDJTnsNk/U4TT3ZJrkPI/AAAAAAAACsQ/PJ1dsUFNzPg/s1600-h/photo-4-155.jpg"><img title="photo 4 (15)" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="photo 4 (15)" src="http://lh5.ggpht.com/-s6ZYCDXNvsM/U4TT6G3kJ-I/AAAAAAAACsY/-uCTXdD5zmU/photo-4-15_thumb3.jpg?imgmax=800" width="450" height="450" /></a></font><font size="2" face="Bookman Old Style">Croissants. Took 3 days to make, 2 minutes to burn. 6 months at cookery school and it appears I still haven’t lost my talent for forgetting when things went in the oven! In fairness, it was only the outside which had ‘taken on a bit of excess colour’ and the inside was still buttery and delicious but nevertheless it was a lesson learnt – when a recipe says 10 minutes, it <em>means</em> 10 minutes not 12. Despite this I had to remind myself that I never thought I would be making croissants from scratch – especially ones that actually looked and tasted like real, shop bought croissants – so I’m still a little bit proud and look forward to making them again so I can actually get them right! Bring on week 5!</font></p> Lucyhttp://www.blogger.com/profile/12585405037759180474noreply@blogger.com1tag:blogger.com,1999:blog-1121358137030469173.post-78824016961103234372014-05-22T07:59:00.001+01:002014-05-22T07:59:30.154+01:00Salted Caramel and Ginger Cake<p><font size="2" face="Bookman Old Style">When I find a food I like, I tend to temporarily lose all willpower over it. The most recent case, as previously discussed, was mini eggs – an addiction only stopped because they stopped being sold at the end of the Easter season. Previous fads have been varied – bourbons, greek salads for lunch, toasted pittas. I’ll eat it every day for a week, my Mum will stock up on supplies, and then suddenly I’ll be over it and on to the next thing. I’m always impressed by people who can hold back over something they clearly love – my Granny is one of these people. We always have great afternoon teas with several cakes (the most recent felt like a fun wedding cake tasting as we worked our way through 3 different cakes) but whilst I’ll happily accept seconds, she always has more restraint. Therefore, it was a sign of just how good this cake was when she not only asked for the recipe, but had a second piece!</font><font size="2" face="Bookman Old Style"><a href="http://lh5.ggpht.com/-iWm9lrz4S7o/U32gR7NQVaI/AAAAAAAACrI/oHLLcKq5sXk/s1600-h/DSC_01275.jpg"><img title="DSC_0127" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="DSC_0127" src="http://lh4.ggpht.com/-uavtuy404Z8/U32gSbUlqOI/AAAAAAAACrQ/vO_q-_7kxI4/DSC_0127_thumb2.jpg?imgmax=800" width="500" height="354" /></a></font><font size="2" face="Bookman Old Style">To be honest, it was a slight miracle that this cake worked. That most simple piece of advice given to anyone starting cooking – read the recipe <em>carefully </em>before you start – continues to occasionally evade me. Hence why this cake had <strong>double </strong>the amount of caramel inside that it was meant to. Whoops! Turns out I was supposed to put half my caramel sauce in the cake and save half for the top, whereas I just merrily stirred it all straight into the cake. I was really surprised that the extra 100ml of sauce didn’t disrupt the cakes texture but the result was soft and delicious, with a texture similar to gingerbread. If I made this cake again I would repeat my mistake! The spicy ginger pieces ensure it isn’t too sweet I hadn’t used crystallised ginger before (only ever the candied ginger in jars) and I loved it and had to stop myself snacking on it out straight out of the tub. You can find the recipe <a href="http://www.sainsburysmagazine.co.uk/recipes/baking/tray-bakes-and-slices/item/salted-caramel-and-ginger-traybake"><font size="2" face="Bookman Old Style">here</font></a> so you can try it both caramel ways – enjoy!</font><font size="2" face="Bookman Old Style"><a href="http://lh3.ggpht.com/-QgpAaDRoOJ8/U32gTXkEimI/AAAAAAAACrY/_lrq8kG9vd8/s1600-h/DSC_01335.jpg"><img title="DSC_0133" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="DSC_0133" src="http://lh3.ggpht.com/-aTlgOAf-nY8/U32gT3CuobI/AAAAAAAACrg/EG0O3XPLgLw/DSC_0133_thumb2.jpg?imgmax=800" width="500" height="333" /></a></font></p> Lucyhttp://www.blogger.com/profile/12585405037759180474noreply@blogger.com8tag:blogger.com,1999:blog-1121358137030469173.post-88176573103754529822014-05-11T16:23:00.001+01:002014-05-11T16:23:25.618+01:00Leiths: Advanced Term, Week 3<p><font size="2" face="Bookman Old Style">After spending nearly six months at Leiths, my class and I are well aware of the weird world we enter into every day. Cookery school is a bubble with food consistently on the brain – if you’re not making it, you’re watching someone else, if you’re not eating, you’re just waiting for the plate to reach you. You find yourself talking and obsessing about food in a way that most people would find crazy. And it’s not just us students – this was the week that our range of teachers uttered some memorable lines too..</font><a href="http://lh6.ggpht.com/-paMW8icdGvg/U2-VuF8uBDI/AAAAAAAACp4/U0mwkOcAJ-A/s1600-h/photo-184.jpg"><img title="photo (18)" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="photo (18)" src="http://lh5.ggpht.com/-75Y2rIhO66o/U2-VuoOrSYI/AAAAAAAACqA/jxH7YF-qjbY/photo-18_thumb2.jpg?imgmax=800" width="450" height="338" /></a><font size="2" face="Bookman Old Style">Another week, another new pastry. This week was the turn of filo – something I’ve bought countless times, marvelled at as they made it on Great British Bake Off and never given a go myself. Until now! A crucial part of making filo is beating the dough against the table with a specific flick of the wrist in order to develop the gluten. Trying to explain this process led to the classic line by my teacher ‘imagine you are a monkey and your pastry is your tail’ accompanied by a mime which sounds crazy but was surprisingly helpful. The next step is the elaborate stretching process to get the dough so thin you can see through it. We did this in pairs, draping the pastry over our knuckles and gently stretching it apart. As a different teacher said, this was potentially ‘the Bride Wars (what a film) of pastry’ as we desperately attempted not to create holes and sabotage our partners delicate filo. All in all, an interesting experience resulting in a tasty apple strudel!</font><a href="http://lh3.ggpht.com/-e0Lhc_9M-AU/U2-VvWI6RlI/AAAAAAAACqI/fM8vWaLJ0NQ/s1600-h/photo-1-196.jpg"><font size="2" face="Bookman Old Style"><img title="photo 1 (19)" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="photo 1 (19)" src="http://lh3.ggpht.com/-HBSrC_rgYHg/U2-VwHk_BnI/AAAAAAAACqQ/6vFRw7oz22A/photo-1-19_thumb3.jpg?imgmax=800" width="350" height="467" /></font></a><font size="2" face="Bookman Old Style">Wednesday was a day I don’t think many people were looking forward to: poached fish mousseline. Involving blending raw fish with egg white, then painstakingly passing it through a very fine sieve and poaching it in fish stock. Mmm. The day was about practicing classic skills – mousseline, beurre blanc, quenelling. In fact week 3 became known as the week of the quenelle and having been informed that our teacher that day was ‘the quenelle king’ the pressure was certainly on. Like piping or jointing I think it’s a skill that benefits hugely from practice so whilst this was perhaps not the most delicious dish I’ll make at Leiths, it was definitely helpful. </font><img title="trufflejoint" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="trufflejoint" src="http://lh5.ggpht.com/-Z_CZ9n-LHYE/U2-VwrhvViI/AAAAAAAACqY/tVloPBdLpkA/trufflejoint_thumb4.jpg?imgmax=800" width="512" height="223" /><font size="2" face="Bookman Old Style">Few demonstration titles are more enticing than ‘Chocolate’. It was the perfect reward after a morning of sieving fish – encompassing a chocolate tasting, watching tempering and sampling truffles. The ones on the above left were passion fruit or raspberry ganache filled and the right were coconut&white chocolate – essentially a gourmet Bounty bar. According to our teacher ‘chocolate makes everybody go weird’, referring to the new level of greed and struggle with self control people have when presented with a plate of chocolate, so hopefully we managed to restrain ourselves suitably. </font><font size="2" face="Bookman Old Style"><a href="http://lh3.ggpht.com/-x3l0Ib_3cJA/U2-VxpcF1QI/AAAAAAAACqg/qmbvumoNBCc/s1600-h/photo-4-145.jpg"><img title="photo 4 (14)" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="photo 4 (14)" src="http://lh3.ggpht.com/-TPmwKdN8Du0/U2-VybDefiI/AAAAAAAACqo/z6mI7lphhvI/photo-4-14_thumb2.jpg?imgmax=800" width="400" height="533" /></a></font><font size="2" face="Bookman Old Style">Turning out set desserts has become an unexpected nemesis at Leiths – jellies, bavarois’ and now pannacottas all seem desperate to stay resolutely in their moulds. Each time I learn a new trick – tip the mould at an angle rather than directly inverting it, shake it from side to side, jolt the whole plate downwards. Although the above vanilla pannacotta actually came out like a dream, it slid and stuck to the side of the plate, leading to a <font size="2" face="Bookman Old Style">presentation dilemma that saw me plate up two versions of the dish and ask anyone who happened to walk past my table which they preferred. In the end the consensus was for the first one anyway, but hopefully next time I will be able to confidently get it right first time. Bring on week 4!</font></font><a href="http://lh6.ggpht.com/-nCjU0XNOtos/U2-Vy2PnGxI/AAAAAAAACqw/R5nQp2hr7no/s1600-h/photo-175.jpg"><img title="photo (17)" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="photo (17)" src="http://lh5.ggpht.com/-jmFRAgPClJY/U2-V6Y681XI/AAAAAAAACq0/pcO0HCxxF5s/photo-17_thumb2.jpg?imgmax=800" width="400" height="533" /></a></p> Lucyhttp://www.blogger.com/profile/12585405037759180474noreply@blogger.com6tag:blogger.com,1999:blog-1121358137030469173.post-6659075565524679492014-05-07T18:42:00.001+01:002014-05-07T18:42:24.624+01:00Rhubarb and Stem Ginger Pie<p><font size="2" face="Bookman Old Style">I never make pies. In total I’ve only made 6 pies on here in nearly 6 years of blogging – terrible odds considering I normally love anything involving pastry. The last full size pie I made on here was way back in 2011 – the classic apple pie. I’m not sure why I’ve been avoiding them but it was clearly time to change. This may be cheating a little, as it is only a single crust, but it was so delicious I don’t think anyone was complaining. </font><a href="http://lh5.ggpht.com/-P4khYBDovDs/U2pwdzh3B2I/AAAAAAAACpY/y34xmhZFgtY/s1600-h/DSC_01285.jpg"><font size="2" face="Bookman Old Style"><img title="DSC_0128" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="DSC_0128" src="http://lh4.ggpht.com/--_FUHsqCb_8/U2pwex-Wi-I/AAAAAAAACpg/1SyBH9v7rwQ/DSC_0128_thumb2.jpg?imgmax=800" width="500" height="333" /></font></a><font size="2" face="Bookman Old Style">Rhubarb is one of my favourite fruits, and rhubarb and ginger are a classic combination so I knew this would be good. Opinions were divided in my house over the stem ginger in the pastry. I liked the spice it added to the pie, but the texture was maybe a bit strange, so to compromise you could easily just stick with ground ginger to provide a bit of heat. With a splash of crème anglaise (always practicing for school) I was sold and the pie did not last very long in my house. It was also easily adaptable – I had slightly less rhubarb and so made a smaller pie and used the spare pastry to make little ginger biscuits to keep us going while the pie baked. You can find the recipe <a href="http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/r/rhubarb-and-gingercrunchpie.html#.U1uezPldV1w">here</a> – enjoy! </font><a title="http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/r/rhubarb-and-gingercrunchpie.html#.U1uezPldV1w" href="http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/r/rhubarb-and-gingercrunchpie.html#.U1uezPldV1w"><font size="2" face="Bookman Old Style"><img title="DSC_0134" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="DSC_0134" src="http://lh4.ggpht.com/-6c8quX_FhvA/U2pwfofPxHI/AAAAAAAACpo/yTBuWRxmaAc/DSC_01345.jpg?imgmax=800" width="500" height="333" /></font></a></p> Lucyhttp://www.blogger.com/profile/12585405037759180474noreply@blogger.com5tag:blogger.com,1999:blog-1121358137030469173.post-1314166045532993812014-05-05T09:29:00.001+01:002014-06-22T19:04:21.601+01:00Leiths: Advanced Term, Week 2<span style="font-size: x-small; font-family: bookman old style"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small; font-family: bookman old style"> <p><span style="font-size: x-small; font-family: bookman old style"><span style="font-size: x-small"><font size="2">Week 2 – the week all day cooking returned, jelly making involved eggshells and cocktail sticks, tart slicing symbolised friendship levels and a tomato black market emerged in Kitchen 1 at Leiths…</font></span></span><font size="2"><span style="font-size: x-small"><span style="font-size: x-small; font-family: bookman old style"><img title="photo 1 (18)" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="photo 1 (18)" src="http://lh6.ggpht.com/-W9-F8BkCV0U/U2dL8iOMeCI/AAAAAAAACoY/GxUNBf3rQq8/photo%2525201%252520%25252818%252529_thumb%25255B4%25255D.jpg?imgmax=800" width="300" height="419" /></span></span></font><font size="2"><span style="font-size: x-small"><font size="2">There are some things at Leiths that, when demonstrated or explained, we can all instantly tell are going to</font> <font size="2">cause trouble when it comes to our turn making them in the kitchen. ‘Clearing’ was this weeks example. This is the process of making a liquid as clear as possible by removing all solid particles, even ones you cannot see, resulting in sparkling consommés or jellies.</font></span><span style="font-size: x-small"><font size="2"> The process feels truly bizarre – I never imagined I would be adding crushed eggshells, yes, <strong>eggshells</strong>, to a saucepan – and anything so intricate is a challenge in a small kitchen. Making the above strawberry stay prettily suspended in the lemon jelly was painstaking and nearly gave me a premature heart condition at 18, much to the bemusement of my teacher, so it was a relief to have it finally presented, turned out…and demolished in minutes</font>.</span></font><span style="font-size: x-small; font-family: bookman old style"><a href="http://lh4.ggpht.com/-irB3fNsXNjE/U2dL9skSw3I/AAAAAAAACog/SdBKOd6wcOY/s1600-h/photo%2525203%252520%25252812%252529%25255B5%25255D.jpg"><span style="font-size: x-small"><font size="2"><img title="photo 3 (12)" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="photo 3 (12)" src="http://lh4.ggpht.com/-v07vDYBOhww/U2dL-VmPsRI/AAAAAAAACoo/TVivqqvSGY0/photo%2525203%252520%25252812%252529_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="388" /></font></span></a></span><span style="font-size: x-small; font-family: bookman old style"><span style="font-size: x-small"><font size="2">Shortcrust was the first pastry we learnt to make at Leiths in the Foundation term when we made it multiple times, but since then we haven’t really returned to it - until now in this Tarte Normande. It was funny to see us all struggling to remember something we’d managed to learn and bake back in the day when we were still nervous and lost the majority of the time. Time constraints meant we were only able to do 3 rather than 5 apple spokes on top of the frangipane, meaning that although it was still delicious you had to pick carefully who got what slice!</font></span></span><span style="font-size: x-small; font-family: bookman old style"><a href="http://lh6.ggpht.com/-A1Zk5Mo549Q/U2dL-wrL4xI/AAAAAAAACow/jr8S7Qu6AX4/s1600-h/photo%2525201%252520%25252817%252529%25255B5%25255D.jpg"><span style="font-size: x-small"><font size="2"><img title="photo 1 (17)" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="photo 1 (17)" src="http://lh3.ggpht.com/-mUDN_V3RRm0/U2dL_ggBpwI/AAAAAAAACo4/QnIy5zPUU8s/photo%2525201%252520%25252817%252529_thumb%25255B2%25255D.jpg?imgmax=800" width="500" height="458" /></font></span></a></span><span style="font-size: x-small; font-family: bookman old style"><span style="font-size: x-small"><font size="2">Our week finished with the return of all day cooking, this time centred around a Nordic inspired smorgasbord of goodness. I never thought that I would be curing and smoking my own fish, but this week I did both in the same day – and both were surprisingly easy! Tea smoked mackerel took 5 minutes to cook in a homemade smoker using a roasting tin and some foil, and cured salmon was as simple as making the marinade in 5 minutes, wrapping in clingfilm and leaving it for the week to absorb all the flavours. To be honest, I didn’t think this would really be my kind of food but when it turned out so pretty I couldn’t complain. </font></span></span><span style="font-size: x-small; font-family: bookman old style"><a href="http://lh5.ggpht.com/-T4hcQhVTN6E/U2dMAOMJJwI/AAAAAAAACpA/pHbNxBVE6SI/s1600-h/photo%2525202%252520%25252819%252529%25255B5%25255D.jpg"><span style="font-size: x-small"><font size="2"><img title="photo 2 (19)" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="photo 2 (19)" src="http://lh3.ggpht.com/-q7RY-FFhFZM/U2dMBMB3YxI/AAAAAAAACpI/Z5czzhx9WUc/photo%2525202%252520%25252819%252529_thumb%25255B2%25255D.jpg?imgmax=800" width="350" height="509" /></font></span></a></span><span style="font-size: x-small"><span style="font-size: x-small; font-family: bookman old style"><font size="2">                        <em>Green olive and artichoke pithvier with heirloom tomato salad <br /></em></font></span></span><span style="font-size: x-small"><span style="font-size: x-small; font-family: bookman old style"><span style="font-size: x-small"><span style="font-size: x-small; font-family: bookman old style"><font size="2"><font size="2"><span style="font-size: x-small"><font size="2">I’ve lost track of the number of different pastries I have learnt to make so far at Leiths but this week was a big one</font>: <font size="2">puff.</font></span> </font><span style="font-size: x-small"><font size="2">When good all butter versions are so easily bought it is not something I have ever made before, but I really enjoyed learning how and the sense of pride on seeing your pastry rise after making it all day is</font> <font size="2">embarrassingly satisfying. A heirloom tomato black market formed in our kitchen in the afternoon as we all tried to present pretty plates with limited tomatoes: conversations such as ‘How much do you want for a slice of your green one?’ ‘A piece of yellow or two orange slices at least, the green is rare’ were integral to getting a decent variety</font></span>. <span style="font-size: x-small"><font size="2">Bring on week 3!</font></span></font></span></span></span></span></p> </span></span></span></span> Lucyhttp://www.blogger.com/profile/12585405037759180474noreply@blogger.com3tag:blogger.com,1999:blog-1121358137030469173.post-14052561137907599252014-05-01T18:28:00.001+01:002014-05-01T18:28:36.518+01:00Blood Orange & Cardamom Sorbet<p><font size="2" face="Bookman Old Style">Whisper it – I’m beginning to see the first signs of summer. Sunny days are becoming more frequent (glossing over today’s rainstorm), jumper wearing days less so. I’ve eaten Twisters in the park, gone for a scoop of ice cream after dinner (rosewater – it was delicious), walked into town without a jacket. And now I’ve made my first sorbet of the year!</font><font size="2" face="Bookman Old Style"><img title="DSC_0151" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="DSC_0151" src="http://lh3.ggpht.com/-Ot1QAIB6EqA/U2KEOVsXC1I/AAAAAAAACn4/sQYFx5NFf3s/DSC_0151_thumb2.jpg?imgmax=800" width="450" height="414" /></font><font size="2" face="Bookman Old Style">I’ve made a few ice creams at Leiths already but making it under pressure in a busy kitchen isn’t quite the same as taking the time to eat sorbet in the sunshine in the garden. It seemed fitting that my first foray into frozen goods this year was such a beautiful summery colour. I was lucky that my blood oranges were each a bold deep pink, apart from one that lacked any sign of colour at all, making us wonder whether it was a sneaky imposter of a normal orange supermarkets use to pad out their blood orange supplies?! Nevertheless the result was delicious – super refreshing, vibrant and just a hint of bitterness. I really liked the pistachios on top to add a bit of crunch to the icy sweetness. I was also surprised by how simple it was – I don’t have an ice cream machine so I just stirred it up with a fork every few hours to break down the ice crystals and this worked perfectly, inspiring me to make more sorbets this summer. You can find the recipe <a href="http://www.redonline.co.uk/food/recipes/diana-henry-blood-orange-and-cardamom-sorbet">here</a> – enjoy!</font><a href="http://lh5.ggpht.com/-TyPSWOjmUeY/U2KEPeNR0xI/AAAAAAAACoA/t3Jz24PYHwI/s1600-h/DSC_01555.jpg"><font size="2" face="Bookman Old Style"><img title="DSC_0155" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="DSC_0155" src="http://lh4.ggpht.com/-l7NRPw64gwc/U2KEQg0juCI/AAAAAAAACoI/DULqoIoRsTI/DSC_0155_thumb2.jpg?imgmax=800" width="450" height="390" /></font></a></p> Lucyhttp://www.blogger.com/profile/12585405037759180474noreply@blogger.com6tag:blogger.com,1999:blog-1121358137030469173.post-66761985656714585732014-04-26T21:19:00.001+01:002014-08-26T14:26:16.134+01:00Leiths: Advanced Term, Week 1<span style="font-family: Bookman Old Style; font-size: x-small;">Even just typing ‘advanced term’ makes me feel crazy nervous, excited and faintly ridiculous all at once. I still feel like I’ve only just started! Whereas previously the weeks seemed to stretch on endlessly, this term seems like a constant sad countdown to the end. One week down, nine to go. The shift was noticeable this week – from the demos (one modestly titled ‘Vegetable Garnishes’ included powders, foams and savoury sorbets) to the kitchen sessions, the motto was definitely ‘that’s the advanced term for you’…</span><a href="http://lh6.ggpht.com/-mBtgU0j9Wig/U1wUpbz4hwI/AAAAAAAACmw/NfHGmJVt3Kc/s1600-h/photo%2525201%252520%25252816%252529%25255B4%25255D.jpg"><img alt="photo 1 (16)" border="0" src="http://lh3.ggpht.com/-GKiAwA4HOPY/U1wUqPCuYdI/AAAAAAAACm4/Igx41O9EkXc/photo%2525201%252520%25252816%252529_thumb%25255B2%25255D.jpg?imgmax=800" height="338" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="photo 1 (16)" width="450" /></a><span style="font-family: Bookman Old Style; font-size: x-small;">If there is one thing Leiths has taught me, it is how to love a salad. I lost count a long time ago of the amount of salads I’ve cooked here and the advanced term is going to be no exception, starting on the very first day with a duck and grapefruit offering. When we suggested what we thought were suitable service times for the dish our teacher told us hers…a good half an hour earlier than we’d planned. Welcome to the advanced term people! The best part was the rice noodles – we deep fried them and as soon as they hit the hot oil they instantly puff up, triple in size and turn bright white like magic – there were lots of startled ‘ooh!’s going round the kitchen as we each took our turn.</span><span style="font-family: Bookman Old Style; font-size: x-small;"><a href="http://lh4.ggpht.com/-f2Yxu5aeDzQ/U1wUrDVPBdI/AAAAAAAACnA/takzmnq-zuI/s1600-h/photo%2525202%252520%25252818%252529%25255B5%25255D.jpg"><img alt="photo 2 (18)" border="0" src="http://lh6.ggpht.com/-JLImW9vpw_U/U1wUr8pSc_I/AAAAAAAACnI/g3d_CweU4_U/photo%2525202%252520%25252818%252529_thumb%25255B2%25255D.jpg?imgmax=800" height="375" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="photo 2 (18)" width="500" /></a></span><span style="font-family: Bookman Old Style; font-size: x-small;">The middle of the week took a retro turn as we focussed on a whole dressed salmon. No little plated portions for one, these salmon were huge – weighing between 4-5kg each and costing on average £44 per fish. It was definitely an experience working with something so massive – we cooked them in metal drawer liners rather than pans (it took two people to lift them out) tied chopping boards together for them to lie on and filleted it like surgeons in an operating theatre with one person at each end of the fish. At the end of the day, after an enjoyable morning dressing them up, we each got to take 2kg of fish home. A lot of fishcakes, fish pies and curries have been enjoyed by Leiths students across London this week! </span><span style="font-family: Bookman Old Style; font-size: x-small;"><a href="http://lh3.ggpht.com/-bBxp8Ow1KwE/U1wUsuhgyxI/AAAAAAAACnQ/X4ge18xzBAk/s1600-h/tatin%252520picstitch%25255B6%25255D.jpg"><img alt="tatin picstitch" border="0" src="http://lh6.ggpht.com/-rg-VDsi-qu8/U1wUtuSHCXI/AAAAAAAACnY/e9P9DwxYKKs/tatin%252520picstitch_thumb%25255B4%25255D.jpg?imgmax=800" height="246" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="tatin picstitch" width="510" /></a></span><span style="font-family: Bookman Old Style; font-size: x-small;">Flipping a pan upside down when it is full of something you have been making for an hour just feels plain wrong. That is the fun of tarte tatin for you. I had a crazy idea in my mind that I didn’t really like tarte tatin, probably having tried burnt and bitter ones in the past, hence the slightly stingy portion I served up. Happily, I was proved wrong because this was absolutely delicious – worth every moment of careful caramelising stress.</span><a href="http://lh6.ggpht.com/-0ZeonU7VD3w/U1wUufXY6LI/AAAAAAAACng/LGJRbu94zRU/s1600-h/photo%2525205%252520%25252812%252529%25255B5%25255D.jpg"><img alt="photo 5 (12)" border="0" src="http://lh4.ggpht.com/-beV9zfftPRE/U1wUvIdfLII/AAAAAAAACno/iXVTK8MBMK4/photo%2525205%252520%25252812%252529_thumb%25255B2%25255D.jpg?imgmax=800" height="375" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="photo 5 (12)" width="500" /></a><span style="font-family: Bookman Old Style; font-size: x-small;">3 French classics were Friday’s task – dauphinoise potatoes, ratatouille & lamb noisette. Dauphinoise potatoes are probably my favourite way to eat potatoes – something with that much cream in can never taste anything but amazing. They also sparked debate in the kitchen – onion or no onion? How much garlic, if any? Cheese on top or bare? We were sticking, of course, to the Leiths recipe and in the end they made the perfect Friday lunch, onion and all. Bring on Week 2! </span>Lucyhttp://www.blogger.com/profile/12585405037759180474noreply@blogger.com4tag:blogger.com,1999:blog-1121358137030469173.post-25032884668493617172014-04-20T11:06:00.001+01:002014-04-27T15:03:43.131+01:00Easter Egg Nest Cake<p><font size="2" face="Bookman Old Style">It would not be an Easter series if I didn’t do a bake involving mini eggs. There is something so addictive about them that I take full advantage of every Easter. This year it went a step further – it</font><font size="2" face="Bookman Old Style"> has taken a lot of willpower to resist buying </font><a href="http://www.modelsownit.com/products/nails/speckled-eggs.html"><font size="2" face="Bookman Old Style">these mini egg inspired nail varnishes</font></a><font size="2" face="Bookman Old Style"> and I doubt I’m out of the woods yet. So to celebrate the best Easter treat, this cake was made.</font><a href="http://lh5.ggpht.com/-zkjQbbdVK9k/U1OcBLf5BWI/AAAAAAAACl4/OGFm_zNBQeI/s1600-h/DSC_01355.jpg"><img title="DSC_0135" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="DSC_0135" src="http://lh3.ggpht.com/-5UidRGwgDoo/U1OcCNkvHjI/AAAAAAAACmA/2eSn62uDVNs/DSC_0135_thumb2.jpg?imgmax=800" width="500" height="333" /></a><font size="2" face="Bookman Old Style">I have been meaning to bake this cake for several Easters now but every time I never quite got round to it and spent the week after Easter looking at it and realising what a fool I had been. A chocolate cake, topped with chocolate cream, and finished with chocolate decorations? What is not to love.</font><a href="http://lh3.ggpht.com/-xfcMjVw8x28/U1OcD2qQzzI/AAAAAAAACmI/QhzSt5IrE4c/s1600-h/DSC_01345.jpg"><img title="DSC_0134" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="DSC_0134" src="http://lh5.ggpht.com/-SJcoTQ0xGcY/U1OcFcvs2GI/AAAAAAAACmQ/JLzaI0M0VIg/DSC_0134_thumb2.jpg?imgmax=800" width="500" height="333" /></a><font size="2" face="Bookman Old Style">I’m so pleased I finally got round to making this. It was more than worth the wait and looks like it may well become a new favourite! The flourless chocolate cake base is dense, truffle like and rich. The chocolate cream on top is surprisingly light despite the hefty layer and tastes just like chocolate mousse. It goes without saying that the mini eggs were delicious, but this cake doesn’t need to be confined to Easter – swapping the mini eggs for raspberries and strawberries would lighten <img style="float: right; display: inline" alt="Love Cake logo" src="http://i1262.photobucket.com/albums/ii615/ness_charles/Love%20Cake/LoveCakelinklogo.jpg" width="200" align="right" height="137" />the cake (a tad) and be amazing for a summer birthday cake. My tips for this cake would be to drastically under whip the cream – until it is only just beginning to hold its shape – because folding in the chocolate and spreading it over the cake continues to firm it up. I’ve also submitted this cake to <a href="http://www.jibberjabberuk.co.uk/2014/04/love-cake-april-2014.html">April’s Love Cake event</a>, where the theme is Springing into Easter. You can find the recipe <a href="http://www.nigella.com/recipes/view/easter-egg-nest-cake">here</a> – enjoy!</font><font size="2" face="Bookman Old Style"><a href="http://lh5.ggpht.com/-W77V4uJNkjI/U1OcHbHkZ7I/AAAAAAAACmY/VQnnSTuZXMw/s1600-h/DSC_01475.jpg"><img title="DSC_0147" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="DSC_0147" src="http://lh5.ggpht.com/-WU5ncMY6XZY/U1OcIcO8L2I/AAAAAAAACmg/rVPrWWBQxxM/DSC_0147_thumb2.jpg?imgmax=800" width="500" height="333" /></a></font></p> Lucyhttp://www.blogger.com/profile/12585405037759180474noreply@blogger.com8tag:blogger.com,1999:blog-1121358137030469173.post-55810447327196745892014-04-16T23:26:00.001+01:002014-04-17T09:28:29.312+01:00Some recent cooking adventures…<div align="center">
<a href="http://lh4.ggpht.com/-EKz_AotEfJE/U08DlmRihfI/AAAAAAAACkw/0rEKefzP-X8/s1600-h/DSC_01286.jpg"><span style="font-family: Bookman Old Style; font-size: x-small;"><img alt="DSC_0128" border="0" src="http://lh4.ggpht.com/-uC2lH54XUR0/U08Dmrh-kvI/AAAAAAAACk4/gwUx8hF3LX4/DSC_0128_thumb3.jpg?imgmax=800" height="452" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0128" width="450" /></span></a><span style="font-family: Bookman Old Style; font-size: x-small;">Bulgur wheat, pomegranate & tomato salad</span></div>
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<a href="http://lh3.ggpht.com/-ZLGMpPlvShM/U08DnhlV9iI/AAAAAAAAClA/4nY6sFDKY6w/s1600-h/DSC_01335.jpg"><span style="font-family: Bookman Old Style; font-size: x-small;"><img alt="DSC_0133" border="0" src="http://lh5.ggpht.com/-QtMzptnaugw/U08DoFgNXAI/AAAAAAAAClI/LWtfTVPYzgw/DSC_0133_thumb2.jpg?imgmax=800" height="300" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0133" width="450" /></span></a><span style="font-family: Bookman Old Style; font-size: x-small;">Smoky roast poussin, hot red pepper puree, lemon griddled aubergine & bulgur wheat salad.</span></div>
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<span style="font-family: Bookman Old Style; font-size: x-small;"></span><a href="http://lh4.ggpht.com/-heeFxWaQPmI/U08DpTe_rnI/AAAAAAAAClQ/H8NICBwJuwo/s1600-h/DSC_012816.jpg"><span style="font-family: Bookman Old Style; font-size: x-small;"><img alt="DSC_0128" border="0" src="http://lh4.ggpht.com/-J_j-FkT_XLU/U08Dp1s1KrI/AAAAAAAAClY/Cxx76A72rIw/DSC_0128_thumb7.jpg?imgmax=800" height="400" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0128" width="500" /></span></a><span style="font-family: Bookman Old Style; font-size: x-small;">Griddled fennel with lemon</span></div>
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<a href="http://lh4.ggpht.com/-8wqCBUZBlI4/U08DqTM7m6I/AAAAAAAAClg/DsZ1qQWkSsA/s1600-h/DSC_0151_thumb2%25255B3%25255D.jpg"><span style="font-family: Bookman Old Style; font-size: x-small;"><img alt="DSC_0151_thumb2" border="0" src="http://lh3.ggpht.com/-V8yQIFYB8vo/U08DrC632vI/AAAAAAAAClo/gvQY8g5bCdI/DSC_0151_thumb2_thumb.jpg?imgmax=800" height="414" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0151_thumb2" width="450" /></span></a><span style="font-family: Bookman Old Style; font-size: x-small;">Blood orange and cardamom sorbet.</span></div>
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<span style="font-family: Bookman Old Style; font-size: x-small;">The griddled fennel is from 'Plenty' by Yotam Ottolenghi. All other recipes from Diana Henry’s new book ‘A Change of Appetite’ – not sponsored, just enjoying cooking my way through this book!</span></div>
Lucyhttp://www.blogger.com/profile/12585405037759180474noreply@blogger.com3tag:blogger.com,1999:blog-1121358137030469173.post-14211744016846363822014-04-16T15:47:00.001+01:002014-04-16T15:47:48.990+01:00Orange & Honey Torte with Mangoes & Passion fruit<p><font size="2" face="Bookman Old Style"><font size="2" face="Bookman Old Style">I will only have butter on my toast. No jam, no marmalade, no Marmite or Nutella, no honey. I don’t know why, because I like most of these things in every other way (apart from Marmite), but I can’t stand them on toast. Really this just means that I have to get my honey fix in other, far more delicious, ways such as this summery torte… <img title="DSC_0141" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="DSC_0141" src="http://lh6.ggpht.com/-cC3teLiTgpY/U06YDeLa6jI/AAAAAAAACkQ/o-uO4KaBIvs/DSC_0141_thumb%25255B2%25255D.jpg?imgmax=800" width="500" height="381" /></font>I don’t usually think of honey as a core flavour for a dessert. I’m sure I’ve added it to biscuits, cakes and flapjacks to add a bit of extra sweet and stickiness, but rarely used it as a main attraction. In this dessert blossom honey is combined with orange to make a really light version of a cheesecake – using just yoghurt and cream instead of any cream cheese. In my mind cheesecakes set with gelatine have a bad image of being overly firm and bouncy, but this is a really light set so it stays super creamy. Blanched almonds are added to the biscuit base (I used <a href="http://en.wikipedia.org/wiki/Nice_biscuit">Nice biscuits</a> because I thought the coconut would complement the other tropical flavours) which is such a simple idea but one I haven’t done before and was delicious – you know I’ll get almonds into anything somehow! My favourite part, however, was the accompanying fruit salad. Passion fruit instantly make me feel transported to a desert island and are without a doubt my favourite fruit. Combined with fresh mango and a sticky, ever so slightly spicy, ginger and lime syrup and I almost didn’t even need the torte. Almost. You can find the recipes <a href="http://www.telegraph.co.uk/foodanddrink/recipes/10755492/Yogurt-and-pistachio-torte-with-mangoes-and-passion-fruit-recipe.html">here</a> – enjoy! </font><a href="http://lh6.ggpht.com/-n0-WTaB7cKY/U06YELS_eZI/AAAAAAAACkY/j4qeGRGe17A/s1600-h/DSC_0146%25255B7%25255D.jpg"><img title="DSC_0146" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="DSC_0146" src="http://lh5.ggpht.com/-5MonoOrWXdk/U06YE2e_3nI/AAAAAAAACkg/Qsky-PeSK7I/DSC_0146_thumb%25255B4%25255D.jpg?imgmax=800" width="500" height="333" /></a></p> Lucyhttp://www.blogger.com/profile/12585405037759180474noreply@blogger.com5tag:blogger.com,1999:blog-1121358137030469173.post-39808335851488337962014-04-14T11:13:00.001+01:002014-04-16T14:51:25.822+01:00Easter Currant Biscuits<span style="font-size: x-small; font-family: bookman old style"><font size="2">I don’t have a very good track record of themed baking. Christmas I can cope with, as it’s basically stretched over a whole month and padded out by lots of days off. Other than that, I’m never good at remembering to bake for specific occasions – Halloween, St Patricks Day, Shrove Tuesday and Valentines Day (aside from the odd brownie) all come and go every year before I’ve had a chance to get the scales out. I wanted this Easter to be different so this post is the first of two fab Easter bakes!</font></span><a href="http://lh3.ggpht.com/-e-wlg4DYAv4/U0u0l9mM3sI/AAAAAAAACjo/FZpgfMkoPaI/s1600-h/DSC_008811.jpg"><font size="2"><img title="DSC_0088" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="DSC_0088" src="http://lh3.ggpht.com/-b5fA7ms7bK0/U0u0nVxaUBI/AAAAAAAACjw/C649ibTNZfk/DSC_0088_thumb5.jpg?imgmax=800" width="500" height="352" /></font></a><font size="2"><span style="font-size: x-small; font-family: bookman old style"><font size="2">I didn’t know why currant biscuits are so tied in with Easter and the research I did gave several different suggestions – that they were given after Church on Easter Sunday in packages of 3 to represent the Holy Trinity, that the rich ingredients marked the end of Lent and fasting, that the tradition originated in the West Country – who knows! Recipes also differ with variations from county to county, so I stuck with Mary Berry. They turned out softer than I was imagining and slightly different to the crunchy Fruit Shortcakes you buy in shops but moreish and perfect with a cup of tea nonetheless. The only changes I made were to do half currants, half sultanas instead of all currants and I realised just after putting them in the oven that the zest of an orange would be a nice addition.</font> </span><span style="font-size: x-small; font-family: bookman old style"><font size="2">You can find the recipe </font><a href="http://www.bbc.co.uk/food/recipes/easter_biscuits_37686"><font size="2">here</font></a><font size="2"> (I only made the fruited half) – enjoy!</font></span></font><font size="2"><img title="DSC_0091" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="DSC_0091" src="http://lh6.ggpht.com/-vDq8AbOQkqo/U0u0qX4FrhI/AAAAAAAACkA/-3VG9zXJtnE/DSC_0091_thumb2.jpg?imgmax=800" width="500" height="333" /></font>` Lucyhttp://www.blogger.com/profile/12585405037759180474noreply@blogger.com7tag:blogger.com,1999:blog-1121358137030469173.post-42033471409671232682014-04-10T09:31:00.001+01:002014-05-04T18:53:00.982+01:00Chicken Tikka Masala<span style="font-family: bookman old style; font-size: x-small;"><span style="font-size: x-small;">My Mum’s kitchen is one of the main advantages of living at home for me. Having a ‘flour cupboard’ of every flour you can imagine, or a row of labelled jars of different grains and a shelf in the larder stocked full of different Lidl dried fruit and nuts come in very handy when baking or cooking and is something I know I shall miss when I go to uni in October, no matter how much I may joke about it now.</span> <span style="font-size: x-small;">I find the lengthy ingredient lists for curries can be intimidating, but a search through the cupboards showed me that we already had everything needed to make this dish…apart from the chicken.</span></span><a href="http://lh3.ggpht.com/-2BRKlPzPQsM/U0ZWx_89r8I/AAAAAAAACiM/Fdn1ON8HhiY/s1600-h/DSC_01109.jpg"><span style="font-family: bookman old style; font-size: x-small;"><img alt="DSC_0110" border="0" src="http://lh3.ggpht.com/-T6VI0A5ULsA/U0ZWyVH7EXI/AAAAAAAACiU/WrgG8oSwWiE/DSC_0110_thumb3.jpg?imgmax=800" height="352" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0110" width="500" /></span></a><span style="font-size: x-small;"><span style="font-family: bookman old style; font-size: x-small;"><span style="font-size: x-small;">A quick trip to Sainsburys later and this problem was solved and I was ready to get cracking! I wanted to make a curry from scratch to practice balancing different spices and flavours and also to have a go at making one of my favourite convenience dinners. My family have our Marks & Spencer ready meal favourites sorted: a moussaka for my Mum, pizza for my Dad and always a curry (and some sneaky Percy Pigs) for me. This recipe</span></span><span style="font-family: bookman old style; font-size: x-small;"><span style="font-size: x-small;"> was from Sorted Food which is a group of guys who run a YouTube channel and website that I love – proved by the fact that I currently have <strong>25</strong> of their recipes bookmarked!</span> <span style="font-size: x-small;">This recipe intrigued me because you marinade the chicken in a spice paste and then add this to an onion base mixture containing several other spices, almost like making two separate curries and combining them halfway through cooking. <span style="font-family: bookman old style; font-size: x-small;"><span style="font-size: x-small;">The curry </span></span><span style="font-family: bookman old style; font-size: x-small;"><span style="font-size: x-small;">was spicy for a spice wimp like me, but nothing that an extra dollop of yoghurt or drizzle of cream couldn’t solve.</span> </span>I was really happy with the end result and, marinading time aside, it probably didn’t take too much longer than walking to Marks and back to pick up a curry. </span></span><span style="font-family: bookman old style; font-size: x-small;"><span style="font-size: x-small;">You can find the recipe </span><a href="http://sortedfood.com/#!/tikkamasala/"><span style="font-size: x-small;">here</span></a><span style="font-size: x-small;"> – enjoy!</span></span></span><a href="http://lh4.ggpht.com/-TPGbN8loSVM/U0ZWzOtdtJI/AAAAAAAACic/C_Ef_t4aXVI/s1600-h/DSC_01145.jpg"><img alt="DSC_0114" border="0" src="http://lh6.ggpht.com/-Q5ZBF74oIZw/U0ZWz0jQ79I/AAAAAAAACik/aFud2PD-bGw/DSC_0114_thumb2.jpg?imgmax=800" height="600" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0114" width="400" /></a> Lucyhttp://www.blogger.com/profile/12585405037759180474noreply@blogger.com4